4 lg. chicken breasts or 1 whole fryer, stewed & removed from bone
1 can cream of mushroom soup
1 can cream of celery soup
2 carrots, sliced
2 sticks celery, sliced
1/4 c. diced onion
1 sm. can green peas
2 unbaked pie crusts

Stew chicken until tender and remove from bone. While chicken is cooking, simmer carrots and celery in a small amount of water until tender, then drain. Drain peas. Cut chicken into large bite size pieces. Mix all ingredients together and place in pie crust lined Pyrex dish. Top with the other crust and flute edges. Prick top crust.

Bake in 400 degree oven for 30 to 40 minutes until brown and bubbling.