1 lg. fryer or chicken breasts, legs 6-8 pieces
1 can cream of chicken soup
1 tsp. onion salt
1 pkg. frozen peas & carrots
Salt & pepper to taste
1/2 stick butter, melted

Boil chicken 1-1 1/2 hours. Cool and take out bones. Chopped. Add chicken, frozen peas and carrots. Cream chicken soup. Add enough of chicken broth into chicken, peas, carrots, soup and heat on top of stove. Make this kinda soupy. Pour into a 13 x 9 inch casserole dish.

Make pie crust to cover top of chicken. Pour melted butter over crust and bake at 350 degrees for about 1 hour or until pie crust is done and brown. Serves 4-6 people. You can make these chicken pot pies and put into smaller pie dishes and freeze for later.

PIE CRUST:

Mix together: 1 tsp. salt Cut in 2/3 c. Crisco shortening

Sprinkle with 4 tablespoons cold water. I make 2 cups of ice water to use. Mix up well. Press into a ball. Sprinkle flour on table top. I use wax paper on damp table and roll out crust. Cut into strips. Lay on chicken, peas and carrots. Please note: Roll pie crust out very thin.