1/2 c. chopped carrots
2 tbsp. diced or minced onions and celery
2 c. cubed, cooked chicken
1 can cream of chicken soup
1 can broiled, sliced mushrooms, drained
1 sm. can English peas
1/4 c. bell pepper, chopped (optional)
Pepper, dash of salt (use sparingly), rosemary, and thyme
1/2 can chicken broth or equal amount of broth from chicken
Butter
1/2 c. white wine
1 frozen pie crust

Cook carrots, onion, and celery in small amount of water in large-size saucepan until tender. Add other ingredients. Pour into buttered casserole dish. Bake at 400 degrees for 15 minutes, letting pie crust thaw during this time. Remove from oven; top with crust. Slit or prick crust and brush with melted butter. Bake until pie crust is lightly browned, about 15-20 minutes. Serves 3-4.