1 lg. chicken breast
1/2 can peas
2 lg. potatoes
1 celery stalk
Pie crust mix

Cook chicken breast alone and save broth. Peel and dice potatoes. Dice celery, shred chicken. Add broth and simmer until your fork can pierce celery. When cooked, add peas. Pour into a 2 quart casserole and cover with pie crust. Bake until brown.