1 whole chicken
1 can cream of chicken soup
1 can cream of celery soup
2 cans Veg-all
1 1/2 - 2 c. chicken broth (from chicken)
Salt & pepper to taste
Pillsbury all-ready pie crust
butter

Cook chicken until tender. Cool and debone and cut up. Drain 2 cans Veg-all. Add the soups, salt, pepper, chicken and enough chicken broth to make soupy or creamy texture. Pour into greased long pan or casserole dish and top with Pillsbury pie crust (break to fit on top). Dot with butter and bake at 400 to 450 degrees until brown.