Arlene'S Chicken Pot Pie

• 1 box Pillsbury pie crusts (2)
• 2 chicken breasts with bone
• 2 potatoes, peeled and cubed
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 1 can cream of mushroom or cream of chicken
• 1 c. frozen peas
• 2 celery stalks, chopped
• salt and pepper to taste

1. Put chicken, carrots, onion and celery into pot and cover with water.
2. On small-medium flame, cook chicken until done (falls off bone).
3. Remove chicken and when cooled, pull chicken off bone and put in large bowl.
4. Add frozen peas to pot and cook another 5 minutes.
5. With slotted spoon, remove the rest of the ingredients from pot and put in bowl with chicken.
6. Add can of soup and 1/2 cup of chicken stock from pot and mix together.
7. Mold 1 pie crust to bottom of casserole dish; add mixture.
8. Cover with second crust. Put 3 slits into top of crust.
9. Bake at 350u0b0 until the crust is golden brown, approximately 35 to 45 minutes.

chicken breasts with bone, potatoes, onion, carrots, cream of mushroom, frozen peas, celery stalks, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=835977 (may not work)