1 c. celery, sliced
1 c. potatoes, diced
1 c. carrots, sliced
1 cut up serving chicken
2 cans cream of onion soup
1 sm. bag of frozen corn
2 c. chicken broth
6 hard boiled eggs, sliced
2 tbsp. parsley
1/4 tsp. salt
1/4 tsp. pepper
Pinch of saffron
Pie crust for top

Place celery, potato and carrots in deep casserole dish. Add cut up chicken and onion soup. Add frozen corn, then 2 cups broth. Over top slice eggs, add parsley, salt and pepper. (If adding saffron, add to chicken when cooking and then leave in broth.) Cover with thick favorite flaky pie crust. Bake at 350 degrees for 50 to 60 minutes in center of oven. Top must be baked finished.