Chicken Pie 3

2 tbs butter or margarine

1 med onion, sliced

3/4 cup chopped celery

Two 10-3/4 cans condensed cream of celery soup

3/4 cup milk

1-1/2 tsp Worcestershire sauce

3 cups cut-up cooked chicken

One 10 oz pkg frozen mixed vegetables, thawed

1 cup diced cooked potato

9-inch unbaked pie crust

In 3 quart saucepan over medium heat, in hot butter, cook onion and celery until tender, stirring occasionally. Stir in soup, milk and Worcestershire until well blended. Add chicken, mixed vegetables and potato. Heat through, stirring occasionally. Spoon into 2 quart oval or 12x8 inch baking dish; set aside.

Preheat oven to 400F. On floured surface, roll pastry 1 inch larger all around than baking dish. With knife or pastry wheel, cut pastry into 3/4-inch-wide strips. Crisscross pastry strips over soup mixture to form lattice top. Fasten ends to edge of casserole. Crimp edge. Bake 30 minutes or until pastry is golden brown. Let stand 5 minutes before serving.

Makes 6 servings

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Cajun Country -- New Iberia, Louisiana