1 fryer
1 sm. can English peas
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans Veg-All, drained
Pillsbury all-ready pie crust
Salt and pepper to your taste

Boil chicken until done. After chicken has cooled, debone and set chicken aside. In large saucepan heat cans of soup, Veg-All, and English peas. Stir in chicken, salt and pepper.

Place bottom layer of pie crust in deep baking dish, pour mixture in. Place pie crust on top, seal edges. Bake at 350 degrees until golden brown.