2 to 3 c. chopped chicken (cooked)
3 c. chicken broth
1 can cream of chicken soup
1 stick butter
2 to 3 c. egg noodles
1 box pie crust

Heat broth, soup and butter together until butter melts. Put chicken in bottom of 13x9x2 inch pan. Add salt and pepper to taste. Cook noodles, drain and place on chicken. Pour liquid over noodles and chicken, enough to cover.