4 (2 lbs.) chicken breast
2 stalks celery
1/2 onion
2 potatoes, diced
1 (10 oz.) pkg. carrots and peas, thawed
2 cans cream of chicken soup
1/2 can chicken broth
1/2 can milk
2 (9 inch) deep dish pie shells
2 (9 inch) regular pie shells
1 tsp. salt
1/2 tsp. accent
1/4 tsp. pepper

Boil chicken breasts 30 to 45 minutes. Add celery and onion; boil 10 minutes. Add potatoes; boil 10 minutes. Remove chicken; debone and dice. Strain broth. Combine soup, broth, milk, salt, pepper and accent. Add remaining ingredients and pour into deep dish pie shells. Cover with regular pie shells. Bake at 450 degrees approximately 30 minutes. May be frozen before cooking. If so, bake approximately 50 minutes. Makes 2 pies. Serves at least 6.