Prepare your pie crust, or use a preferred store bought one, thawed
In a large stockpot, heat the broth and all the vegetables minus the peas to a simmer. Cook for about 5 minutes, then add in the chicken chunks and peas. Simmer for additional 5 minutes until the vegetables are tender the chicken is cooked. Remove the veg and chicken with a slotted spoon and set the broth back on the stove.
Pour the creamy filling into a greased pie plate, or one lined with a prepped crust (some crusts must be par-baked and if you choose to do this route, follow the crust recipe's directions).
Roll the crust out and place over the top of the filling (I usemy pie crust bag
which is THE best invention EVER, makes working with pastry so darn easy, and they're cheap!). Alternately, you can place random chunks of the rolled out crust over the top.
Serve and enjoy!
Recipe via tessadomesticdiva.com