1 whole chicken,cooked and

1 lrg. onion, coarsely chopped

  deboned, cut in lrg. chunks

summer savory & parsley

3 med. potatoes, cooked,

salt and pepper

 peeled and cut in chunks


1/2 c. celery,  coarsely chpd.

broth from chicken

1 C. froz. peas

double crust pie dough

2 T. minced garlic


Saute onion, garlic and celery, until barely tender crisp in butter.  Sprinkle flour over & mix in.  Add some skimmed broth and heat to boiling. Cook, adding more flour or broth to make right consistency-slightly more runny than a fruit pie filling.   Add seasoning to taste and then the potatoes and peas.  Fold in chicken.  Place in a pie-crust lined dish and add top crust, sealing well and cutting vents in top.   Bake at 400 degrees until crust is nicely browned.

Note-- froz. peas will be tender-crisp when pie is done.  thaw before adding if desired.