9 inch pie shell
6 eggs, beaten
1/2 c. chopped cooked chicken or turkey
1/2 c. grated Parmesan cheese
10 3/4 oz. can condensed cream of celery soup, undiluted
1/2 c. half and half or milk
1/2 tsp. salt

Brush pie shell with small amount of the beaten eggs. Prick bottom and sides with fork. If using metal pie pan, bake shell in preheated 450 degree oven until golden brown, about 5 minutes. If using pie plate, bake shell at 425 degrees. Cool on wire rack. Reduce oven temperature to 375 degrees for metal pan or 350 degrees for pie plate. Sprinkle chicken and cheese into pie shell. Beat together eggs and remaining ingredients until well blended. Pour over chicken cheese mixture. Bake in preheated oven until knife inserted near center comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.