1 Package (2 crusts) of frozen DEEP DISH pie crusts (I buy packages of five at Cash n Carry)

1 Can of Campbell’s Cream of Celery or Cream of Asparagus soup

2/3 Cup Frozen Peas (or substitute fresh asparagus or broccoli)

2 Large Carrots (peeled and diced)

2 Large Celery Stocks (diced)

1 Large Onion (diced)

2 Large Chicken Breasts (boned and skinned)

2 TBLS butter

1 TSP Savory

½ TSP Season Salt

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· Pierce ONE (1) frozen pie crust with a fork in several places, to prevent crust from pulling away from the pie pan)

· Bake, according to directions on package, until lightly browned. Set aside to cool.

NOTE: Put the other pie crust in the refrigerator(not freezer) until you are ready to cover the pie for final baking. If the top crust isn’t cold when you go to place it on top of the pie, it will stick to the pan it’s coming out of and become a mess to deal with.

· Combine, in a medium mixing bowl, the Soup, Peas, Savory and Season Salt.

· Melt and brown butter in a large skillet.

· Add and brown the Chicken Breast in the skillet holding the browned butter.

· Add the diced Onion to the Chicken mixture.

· Cover skillet, Lower heat. Sauté and turn a couple of times until chicken is fully cooked (onions will be brown and partially liquified).

· Set aside to cool; then dice the chicken. Add the chicken, along with the drippings and onions to the Soup, Peas and seasonings in the mixing bowl.

· Place diced Carrots and Celery in a covered, microwave dish with 2 TBLS water and microwave for 3-5 minutes (these veggies will cook a bit more when you bake the whole pie, so cook them in the microwave until they are just a bit crunchier than you prefer).

· Add cooked veggies, along with any water that is left in the microwave dish, to the mixture in the bowl and Stir well.

· Pour mixture from the bowl into the Cooled Pie Crust.

· Carefully break off the fluted edge of the pie crust from the refrigerator, and turn the pan upside down over the mixture in the cooled crust.

· Gently release it (centered) onto the top of the mixture. Press the edges into the bottom crust edges and pierce several times with a fork.

· Bake at 350º for 50-60 Minutes or until top crust is golden brown and the mixture is bubbling out through the fork holes.

· ENJOY!!!

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