1 to 3 lbs. chicken (5 to 6 chicken breasts)
2 tsp. salt
2 c. water
1 stalk celery, chopped
2 carrots, chopped or shredded
1 sm. onion
1 pkg. frozen peas
1/4 c. butter & 1/2 c. flour
1 can cream of chicken soup
1 pie shell & top crust

Cook chicken until tender. Remove chicken, cool and debone. Cook carrots, celery, onion and peas in chicken broth until tender. Melt butter in saucepan. Add flour, then chicken soup. Add chicken and vegetables. Add some of the hot broth to consistency. For pie pour in unbaked pie shell. Add top crust and brush with egg whites. Just use a real good double pie crust.