CHICKEN POT PIE


Makes enough for a large family or can it for future use or freeze it.

1 Whole chicken
6 Med. Size Potatoes
Chopped into small chunks
1 cup Carrots
1 Cup Celery
1 can corn
1/2 Cup onion chopped (opt)
1 Lg. Family size can Campbells Cream of Chicken soup
Peas or Green Beans optional
Season to taste

Directions:
Cook chicken and let cool then strip off all meat. Boil water in another pan and add all your vegetables and seasonings then add chicken soup. Boil together until vegetables are tender and put in deep oblong pan or large casserole dish. We take the buttermilk biscuits and add them on top of the pie and bake until biscuits are brown.
Makes wonderful leftovers. You can take leftovers and put them into smaller containers for work the next day. Or use your left over Turkey, from Thanksgiving or Christmas, instead of chicken.