Chicken Pot Pie

2 pastry pie shells (I use Never Fail Pie Crust)      1 cup green peas
2 cups cubed meat                                            2 whole cloves
3 potatoes                                                        1-3 cups gravy (white sauce, ect.)
4 to 5 carrots                                                    1/2 tsp Worcestershire sauce
1 stalk celery

Cook and cube meat. Make gravy. Chop celery, potatoes, and carrots. Cook vegetables until tender, but not soft (microwave or boil). Gently mix vegetables, meat, gravy, spices, and Worcestershire sauce. Lay one pastry in bottom of pan. Fill with meat mix. Top with pastry and crimp edges. Cook at 425* for 30 minutes.

*Note* This recipe often makes double what it says it will make!