1 lb. cooked chicken cut up into bite size pieces
1 pkg. frozen peas
2 carrots, peeled and sliced
1 stalk celery, sliced
1/2 c. applesauce
3 tbsp. flour
2 tbsp. butter
1/2 tsp. tarragon
1 c. chicken broth
1 pie crust (top and bottom)

Bake bottom crust for 10 minutes. Remove and cool. Par cook carrot and celery. Place peas, carrots and celery in pie crust. Top with cooked chicken. Melt butter in saucepan, stir in flour until thickened. Add chicken broth, stirring constantly. Add applesauce and 1/2 teaspoon tarragon. Put on top crust. Pinch closed. Bake at 425 degrees for 30 minutes. Serve with mashed potatoes.