1 9" prepared pie crust 1/2 shredded cup longhorn cheese 1 diced small onion 1/2 cup celery finely diced 2 tbsp butter or margarine 1/4 cup chopped parsley 2 cooked chicken diced into 1/2 cup cubes cup cubes 1 tsp Worcestershire sauce 1/4 tsp black pepper 1 10.75 oz can of cream of chicken soup
Prepare piecrust as directed on package.
In skillet, sauté onion and celery in heated butter until onion is tender. Stir in parsley, chicken, Worcestershire sauce, black pepper and soup.
Spread in pie shell. Sprinkle cheese over filling.
Bake at 400° F for 25-30 minutes or until crust is well browned.