1 1/2 lbs. boneless chicken (or same amount of leftover chicken)
4 med. sized potatoes
3 carrots
2 c. frozen peas
1 can cream of celery soup
1 can cream of chicken soup
2 (9 inch) pie crusts

Cut chicken, potatoes, and carrots into cubes. Boil all together for 1/2 hour or until chicken is cook through and drain. Add frozen peas. Mix in cream of celery and cream of chicken soups. Put in deep dish pie plate, amount is generous top with pie crust, pinch crusts together around edges. Put 4 slits in the top. Bake for 1 hour at 350 degrees.