Chicken Pot Pie

• 4 to 5 boneless chicken breasts
• 5 c. water
• 3 carrots, peeled, sliced and microwaved on High for 10 minutes
• 3 medium potatoes (2 1/2 c.), peeled, cut into small cubes and microwaved on High 10 minutes
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 (15 oz.) can early peas, drained
• 1/4 c. finely chopped celery
• 2 tsp. salt (optional)
• 2 pkg. Pillsbury All-Ready pie crust

1. Place chicken in a 6-quart boiler and add water.
2. Cover and boil for 30 minutes. While chicken is cooking, cut and microwave the carrots, potatoes and celery.
3. After chicken is done, remove from broth and set aside.
4. Add soup and stir with wire whisk.
5. Add bouillon, carrots, potatoes, celery and peas.
6. Simmer. Cut chicken into small chunks and add to simmering vegetables.
7. Prepare bottom pie shell according to package directions in a deep dish pie pan. Do not bake. Add filling to bottom pie shell.
8. Put a pie shell on top to make a top crust.
9. Make slits in the top with a knife. Bake at 400u0b0 for about 30 minutes or until top crust is brown.
10. Let stand for 5 minutes before serving.

chicken breasts, water, carrots, potatoes, condensed cream, early peas, celery, salt, allready

Taken from www.cookbooks.com/Recipe-Details.aspx?id=831075 (may not work)