2 med. carrots, cubed
1 med. potato, cubed
10 broccoli flowerettes
2 c. cooked cubed chicken (or 2 cans chunk chicken)
1 can Chicken a la King
1 chicken bouillon
1 c. water
1 pie crust (Betty Crocker frozen okay)

Bring water to a boil and melt the bouillon in it. Add carrots and simmer for about 5 minutes. Then add the potato and simmer 5 minutes more. Add broccoli and turn off heat. Let stand to cool. (If in a hurry, rinse vegetables off in cold water...BE SURE TO SAVE THE BOUILLON LIQUID AFTER STRAINING THE VEGETABLES AND RINSING.)

In the bottom of a 1-quart casserole dish, put 1/2 the chicken. Then put the strained vegetables over the chicken. Now add the rest of the chicken.

Mix the Chicken-a-la-King with the bouillon liquid and pour over the chicken. Put pie crust on top and put slashes in the crust. Bake in preheated 400 degree oven for about 40 minutes or until crust is lightly browned.