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2 cans cream of celery soup
3 chopped onions (medium)
1 c. diced, cooked potatoes
2 c. chopped, cooked chicken
1/2 soup can milk
1 pkg. frozen corn and peas

Combine all ingredients and pour into an ungreased 2
quart baking dish. Cover with a single unbaked pie crust. Cut
slits in top and bake at 425 degrees for about 20 to 25 minutes.

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