Ingredients:
1 C. cooked chicken; 2 C. diced potatoes; 1 small onion, chopped; 1 stalk celery, chopped; 2 hard boiled eggs, chopped; 1 can cream of mushroom soup; 1 can cream of chicken soup; Salt and pepper to taste; 1 C. chicken broth; 2 T. fresh parsley
Preparation:
Microwave potatoes, onion and celery in 1 cup of water for 5 minutes on high. Drain liquid. In a bowl, mix cooked veggies, chicken and remaining ingredients. Pour into a shallow square casserole. Top with unbaked pie crust and bake at 350 degrees for 40 to 45 minutes.
