1 lb. chicken breast cutlets
1/3 cup onion, minced
1 celery stalk, minced
1-2 tsp. butter
4-5 small white potatoes, chopped into small pieces
1/2 cup chicken broth
1 1/2 cups peas and carrots (frozen)
1 cup green beans (optional), frozen or canned (drain liquid)
1 (10 oz.) can cream of chicken soup (I use Campbell's Healthy Request)
1 (10 oz.) can cream of celery soup (also Healthy Request)
1/2 cup water
1/4 cup heavy whipping cream
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley
1 tsp. sage
1 tsp. tarragon
1/2 tsp. thyme
1 deep dish pie shell, thawed (I use Marie Callender's)
1 pie crust, thawed (Pillsbury; for top crust)

Put chicken breasts on a microwave safe plate and cook until no longer pink, usually about 6 to 7 minutes at 60% power. Then chop up meat and set aside.

Brown onion and celery in butter in a large frying pan.

Add potatoes and chicken broth, adding salt and pepper and cook 5 minutes until tender. Then stir in peas & carrot mix and green beans. Heat about 3 minutes on medium heat, until peas just become tender.

Add both soups and remaining spices, then add water. Stir.

Add chicken and whipping cream. Stir to blend. Add more salt and pepper, if needed.

Pour into thawed deep dish pie shell. Carefully put on top crust, pinching edges together. Take a fork and poke several holes in top crust.

Bake at 375°F for 30 minutes, then, turn oven down to 350°F and bake an additional 10 to 15 minutes, until crust is golden brown.

Serves 6 to 8.

Submitted by: PB aka AthenaX