3 cans Hormel Breast of chicken or turkey cut in bite size pieces
4 med. potatoes, cut in small pieces
2 sm. to med. carrots, cut in small pieces
1 box frozen peas
1 to 2 cans mushroom or cream of chicken soup
1 can Swanson chicken broth
1 med. onion, diced
Salt and pepper to taste
Pie crust for double crust deep dish pie

Cube chicken or turkey into bite size pieces. Cut potatoes in small cubes and place in glass baking dish. Cover with chicken broth and microwave for 10 minutes. Fresh carrots can be added to potatoes and partially cooked at the same time. Place pie crust in baking dish. Layer with chicken, peas, carrots, onion and potatoes. Pour creamed soup made to gravy consistency with part of chicken broth, over ingredients. Salt and pepper to taste. Bake at 350 degrees for 1 hour.

CRUST FOR CHICKEN PIE
2 c. Wondra flour
1 tsp. salt
2/3 c. plus 2 tbsp. Crisco
4 to 5 tbsp. cold water (1/4 c. plus 1 tbsp.)

Mix ingredients together and press firmly into a ball. Separate dough into halves and roll out between two pieces of plastic wrap to the size of pie plate or deep dish to be used.

For prebaked shells: Bake at 475 degrees for 8 to 10 minutes.