10 3/4 oz. can condensed cream of chicken soup
4 eggs, slightly beaten
1/2 c. light cream
4 tsp. flour
1 c. shredded sharp cheddar cheese
1/4 c. finely chopped cooked ham (may substitute bacon, crumpled)
2 tbsp. finely chopped celery
2 tbsp. finely chopped green pepper
9 inch baked pie shell

In bowl combine soup, eggs and cream. Toss flour with remaining ingredients except pie shell; sprinkle over bottom of pie shell. Pour egg mixture over vegetables. Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Makes 4 to 6 servings.