Fresh carrots, celery, potatoes and shredded chicken smothered in a cream sauce and baked hot for dinner. Just like your grandma used to make it. You can take it hot or unbaked for a later meal.
Bake at 425 for 30 minutes. Reduce oven temperature to 350 and cover pie with tin foil. Bake for an additional 30-40 minutes. Or until the center of the pie is hot.