1 fryer
1 onion
4-5 fresh carrots
2 potatoes
1 can sweet peas
1 stalk celery
Salt and pepper

Boil fryer and remove bones. Cook vegetable in the chicken broth until tender, add the boned chicken, peas, salt, and pepper to taste. Thicken if needed, pour into a 9 x 13 inch baking dish, top with unbaked pie crust. Bake until crust browns.