Cut potatoes, carrots, celery, onion to bite size pieces.

Thaw pie crust

Boil 1/2 chicken bullion potatoes and carrots on medium high heat for approximately 10 mins then add celery and onions for another 10 mins until potatoes and carrots soft

Strain out water, but reserve about 1/4 cup water to the side.

Add cream chicken to the pot with veggies and mix in your seasonings and can green chili. Season to taste

Roll crust out into deep dish baking pan. Poke holes in bottom crust

Add pie filling

Add top layer of pie crust and seal to edges. Poke holes in top crust

Bake on 375 approx 40 mins until edges golden brown

Remove from oven and let sit for approximately 5 to 10 mins

Enjoy.