Ashby's Homemade Pot Pie

2 uncooked pie shells
1 whole roasted chicken
2-3 stalks celery
1/2 white onion
1 Tbls. butter
3 red potatoes
2 large carrots
15 green beans
1/2 bag frozen corn
1/2 bag frozen peas
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1/4 to 1/2 cup milk

Preheat oven to 350 degrees.

Take your roasted chicken breast (which can be found just about anywhere, Safeway, Wal-Mart, Costco, etc.) and peel the skin off the skin of the chicken and shred the meat; set aside.

Chop the celery and onions into small pieces. Melt butter in a skillet and saute the celery and onions together until onions are soft and translucent. Remove from heat and set aside.

Chop the remaining vegetables and place in a pot of water. I like to chop the vegetables in order of what needs to be boiled the longest. I start with the potatoes and put them in the water, then the carrots and put them in the water (.....are you seeing a pattern?), then the green beans, add the corn, and then the peas. Boil until potatoes are slightly tender. Drain water from vegetables.

Place one of the pie shells (I like to get the refrigerated Pillsbury shells that are rolled up) in the bottom of a pie dish and form the edges. Sometimes I have to cut off some of the edges because they are too big.

Now, mix the soups together (in a large bowl because you'll be adding all the other ingredients to it) and add desired amount of milk to thin. You don't want to make it too runny, or it'll spill out of the pie. Add the chicken, celery and onions, and vegetables. Mix together until everything is covered. Salt and pepper to taste. Pour into uncooked pie shell. Cover with the remaining shell, form sides, and cut a 1-inch slit in the top. You may want to put foil around the edges so they don't burn.

Place pie on cookie sheet because the insides sometimes drip out. Bake for 40 minutes, and remove foil around edges. Bake for another 5-10 minutes or until the top crust looks a golden brown. Let sit for another 5-10 minutes and serve!