• Preheat the oven to 375 degrees. If the pie crusts are frozen, set them out to soften (if they don’t soften in time, warm them in the microwave for about 15 seconds). If you’d like to make homemade pie crust, double crust in this recipe.
• In a stockpot, melt the butter over medium-high heat.
• Add the onions, carrots, potatoes, and celery. Cook, partially covered, until softened, 5 - 8 minutes, stirring occasionally. (The vegetables in this recipe retain some crunch after the pie is cooked. If you like your veggies soft, cook them for a few extra minutes.)
• Add the peas, soup, chicken (or turkey or tofu), and ¼ cup water to the pot. Simmer it gently for a few minutes while you prepare the crust.
• Line a pie plate with 1 pie crust. Add the filling mixture and top it with the remaining pie crust. Cut slits in the top, pinch the sides of the crusts together, and trim the excess with a paring knife or scissors.
• Place the pie on a baking sheet (to help catch spills) and bake it for 25 - 35 minutes or until the crust is lightly browned.
• Remove the pie from the oven and allow it to cool for a few minutes before serving, refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions

• Place all ingredients (no need to add any water) except the crusts in the slow cooker, stirring to combine well. Cut and gently set the crusts to fit snugly over the top of the filling (if you are using a round slow cooker, you may only need one crust). Cook on low for 6 - 7 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)