1 lb. boneless breast of chicken or turkey
Fresh string beans
Fresh carrots
Fresh peas
2 stalks celery, chopped
Fresh parsley
College Inn low salt chicken broth
Lg. size, 9 5/8 inch, Mrs. Smiths pie shell

Cut your string beans and carrots and steam them as well as the fresh peas for approximately 5 minutes. Save the water from the steamed vegetables.

Use an oven ready container, preferably one about 4 inches deep, such as a large iron skillet and fill it about halfway with your steamed vegetables. Add your 2 stalks of celery, chopped and parsley.

Cut the boneless chicken (turkey) breast into bite size pieces and arrange on top of the vegetables. Add a pinch of celery. Add contents of 1 can of College Inn low salt chicken broth. Add your saved steamed vegetable water to bring the broth level up to the level of the chicken.

The frozen pie shells come two in a package, allow them to defrost, then use both, the thicker crust is better. Place in 350 degree oven for 1 1/2 hours. Recommend serve with rice. Enjoy.