1 lg. or 2 sm. cooked chickens (2 c. cut up)
1 can cream of chicken mushroom soup
1 can cream of chicken soup
1/2 to 1 c. cooked carrots
1/2 to 1 c. cooked peas

Put cut up chickens into glass pie plate. Fold in undiluted soups. Add carrots and peas. (Leftover stuffing my be added.) Top with favorite pie crust. Bake at 400 degrees for 25 to 30 minutes.