4 pie crusts (2 deep dish, 2 reg.)
4 carrots
4-5 sm. white potatoes
6-8 chicken legs and thighs
1 sm. can sweet peas
1 can corn
1 sm. can mushrooms
2 c. chicken gravy

Boil chicken in large pot with water, salt and pepper (to taste) until tender. Remove chicken from broth and save the broth. Debone the chicken, breaking the chicken into small chunks.

Slice carrots into 1/8 inch slices and cut potatoes into small chunks. Boil carrots and potatoes in chicken broth until tender. Add to the pot, chicken, peas, corn and mushrooms. Cook for 15-20 minutes. Drain half of the broth. Add the chicken gravy to the broth and simmer for 10-15 minutes.

Fill deep dish pie crusts to lip and top with regular crusts, gently press edges to seal. Bake at 400 degrees for 45 minutes until brown.