1 (3 to 4 lb.) frying chicken
1 pkg. frozen peas
2 cans cream of chicken soup
1 tsp. salt
1/4 tsp. pepper
2 pie shells (unbaked)

Cook chicken for 1 hour. Remove skin, debone and cut up, placing cubed chicken in large bowl. Add 1 package frozen peas and 2 cans undiluted cream of chicken soup. Mix together, adding 1 teaspoon salt and 1/4 teaspoon pepper. Place mixture in unbaked pie shell, cover with top crust and bake 1 hour at 350 degrees, or until nicely browned.

Note: This is a good dish to make ahead, put in freezer and take out and bake as needed for future "busy-time company days".