1 medium chopped onion
3 stalks chopped celery
2 medium chopped carrots
2 boneless skinless chicken breasts
1 can cream of chicken soup
1 small can Veg-All mixed vegetables

In a large skillet, mix the filling as follows: sauté onion, celery and carrots. Chop chicken breasts into 1-inch cubes. Add to vegetables. Continue to stir until chicken is cooked. Add cream of chicken soup and Veg-All. Mix all ingredients together. Place in 9-inch deep pie shell and add top crust. Vent crust.

Bake at 375°F until crust is golden brown and filling is bubbling. Let rest 10 minutes before slicing.

Yield: 8 servings.