Deb got this recipe from her boss at work... and she made it the other day...
WOW! iit is really easy and one of the BEST Chicken Pot Pies I have EVER had!
I'd give it a 5X WOW factor!
It is very rich, and you only need a small piece for a meal...
We got six servinngs out of this...
Goes great with a nice salad on the side, and leftovers, nuked, are great!

Deb used a 9x13x3 inch pyrex dish for this...

2 Pillsbury pie crusts
1 1/2 cup cooked chicken, diced
2/3 cup sliced carrots
1 cup frozen leseur peas
1/2 large onion, diced
2 mediun potatos, in 1/2 inch squares
about 2/3 cup chopped celrey
one can Cambell's Cream of Celrey Soup
one can Cambell's Cream of Chicken Soup
Pepper to taste (you definately don't need any SALT added! it's already in the condensed soups!)...

Pre-heat oven to 350F...
Cook the potatos in the nuke til aldente... (not quite done)
cook the carrots, onions & celrey in the oven til just done...
Roll out the two pie crusts to an oblong, to fit the pyrex dish and place one on the bottom, covering the sides, and getting all the air out from contact with the dish...
(don't pre-cook the pie crust!)
add the cream of Celrey Soup in the dish and spread evenly...
add chicken evenly on top...
add the (cooked) carrots, onions, celrey, and peas on top of the chicken...
add fresh ground pepper, if desired...
lastly, add the can of Cream of Chicken Soup on top of all...
place the second pie crust on top... seal edges, and make some small slits to let out steam...
Bake in oven for about 1 hour 15 minutes, or until the crust is a golden brown and interior is "bubbly"...
remove from oven and let it rest for about 20-30 minutes to set and cool a bit...