1 whole chicken,cooked and deboned, cut in lrg. chunks

1 lrg. onion, coarsely chopped

summer savory & parsley

3 med. potatoes, cooked, peeled and cut in chunks

salt and pepper

flour

1/2 c. celery, coarsely chpd.

broth from chicken

1 C. froz. peas

2 T. minced garlic

double crust pie dough

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.