2 c. cooked chicken
1 tbsp. flour
1 c. sliced carrots
1 c. cubed potatoes
1 med. onion, minced
3 celery stalks, chopped
1/4 tsp. thyme (to taste)
1 tsp. salt or seasoned salt
1 tsp. pepper
1 can cream of chicken soup or cream of mushroom soup
1 c. canned green peas
Pastry for a 2 crust pie

Coat cooked chicken with flour, set aside. In saucepan, mix carrots, potatoes, onion, celery, thyme, salt, pepper and soup. You may add a little water to thin. Cook until vegetables are tender. Add peas and chicken. Pour mixture into prepared pie shell. Add top crust. Make four (4) 1 inch slits in top crust. Bake in 350 degree oven for 20 minutes or until crust is golden brown. Serves 4 to 6. Mmm-mmm good.

For a faster version use a large can of Veg-all instead of fresh vegetables no cooking required. Just mix with soup, chicken and spices, pour into pie shell. Baking time is the same.