1 box all-ready pie crust or biscuit dough
4 chicken breast halves
4 potatoes
4 carrots
1 c. frozen peas
1 lg. onion (optional)
Flour
Poultry seasoning
Salt
Pepper

Skin chicken and simmer until well done. Cool. Reserve broth (about 2 cups), peel and cube potatoes, carrots, and onions and boil until tender. Add peas near end of cooking time, drain. Cube chicken and return to broth; add bouillon if broth is weak. Add poultry seasoning, salt and pepper to taste.

Bring broth to a boil. Thicken with flour and add vegetables. Place crust in casserole or deep dish pie plate. Pour in chicken mixture. Moisten crust edge with water. Position top crust and seal edges with a fork. Cut slits on top or top with biscuit dough rolled 1/2 inch thick. Bake at 400 degrees for about 25-30 minutes or until crust is golden brown. Serves 4.

OPTIONAL: 1 tablespoon parsley and 1/2 teaspoon paprika can be substituted for poultry seasoning, salt and pepper.