Chicken Pot Pie

1 lb breaded chicken strips (already cooked)
2 C carrots (chopped into circles)
1 med onion
½ C peas
2 C celery (chopped)
¾ C milk
2 C cream of chicken soup (or one 10 oz can)
2 Pillsbury Pie Shells

Sauté onions in butter. Add carrots and celery.
Cook for a couple minutes and then add peas.
Add cream of chicken soup and milk (add more milk if you
want it more soupy). Add chicken. Pour into pie shell and cover it with
other pie shell. Bake at 425 degrees for 35 minutes or until golden brown.