Chicken Pie

• 3 -4 boneless skinless chicken breasts
• 14 cup oleo, melted
• 1 small onion, chopped
• 1 cup potato, peeled & diced
• 1 cup celery, chopped
• 1 cup water
• 1 cup chicken broth
• 1 (8 1/2 ounce) can peas and carrots (drained)
• 1 (10 1/2 ounce) can cream of potato soup (no liquid added)
• 1 (10 1/2 ounce) can cream of chicken soup (no liquid added)
• 12 cup milk
• salt & pepper
• 1 (8 ounce) canready made croissant dough

1. Cut up chicken breasts into small bite-sized pieces.
2. Cook with celery and potatoes in cup of water and cup of broth till tender (liquid should be boiled down to very little.
3. If not, pour off all but half a cup).
4. Add drained peas & carrots, melted oleo (stir in with soups), potato soup, cream of chicken soup and milk.
5. Bring to simmering and then pour into casserole dish (9x9-inch); lay unrolled croissants on top (LAY FLAT NOT ROLLED UP).
6. Bake at 375 for about 13 minutes or till golden brown.
7. I hope this makes it a little clearer.

chicken breasts, oleo, onion, potato, celery, water, chicken broth, peas, cream of potato soup, cream of chicken soup, milk, salt

Taken from www.food.com/recipe/chicken-pie-30804 (may not work)