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CHICKEN PIE MEXICAN STYLE 
1 sm. onion, finely chopped
1 tbsp. butter
3-4 tomatoes, peeled and chopped
Salt and pepper
2 or more green chili peppers, peeled and chopped
1/2 c. cooked peas
1 tbsp. chopped parsley
2 c. cut-up chicken (cooked or canned)
Unbaked 9-inch pie crust, with thick outer edge

Cook onion in butter until tender. Add tomatoes, salt and pepper. Cook over medium heat until thick. Stir in rest of ingredients. Pour into pie crust. Bake at 400 degrees for 20-30 minutes, until nicely browned.
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