2 chickens, cooked and deboned (May use 6-8 breast)
1 can Lesueur English Peas, drained
2 cans Veg-All, drained
2 cans cream of chicken soup
1 can cream of celery soup
1 chopped onion
4 boiled eggs

Cook chickens and debone. Place cut up chicken in bottom of large pan. Pour the following ingredients over the chicken; english peas, Veg-All, chopped onion, and boiled eggs. After those ingredients have been added, then cover with cream of chicken and cream of celery soups. Mix topping and spread over top of the pie.

Topping:

1 c. milk
2 c. plain flour
1 1/2 c. Mayonnaise

Mix ingredients together and spread over top of pie.

Bake at 350°F until brown. (Makes a very large pan of chicken pie.)