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1 1/2 cups margarine or butter
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3 cups diced onions, 3 cups sliced celery, sauteed in butter
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6 lbs cooked chicken
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2 lbs sliced carrots, fresh or frozen
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2 lb frozen green peas
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2 cans cream of chicken soup plus 2 cups LS chicken stock
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Combine all ingredients
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Divide mixture between 2 pans. Cover each pan with pie dough pastry, puff pastry or biscuit dough.
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Bake at 400' ' until pastry of choice is golden brown and temp reaches 180'
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