Shelley's Chicken Pot Pie

Pie crust from Better Homes Cookbook (double pie recipie)
2 T Butter
1 diced small onion
2-3 stalks celery
2 cooked chicken breasts diced
1/4 c parsley (use less)
1 tsp Worchestershire sauce
1/4 t black pepper
1 can cream of chicken soup
1/2 c water
frozen corn and peas (about 1/2 a bag of each)
1/2 c shredded cheddar cheese

make pie crust as directed. Roll out 3/4 of it in medium sized casserole dish to cover bottom and sides. Cook 5-10 min at 400. In skillet saute onion and celery in heater butter until onion is tender. Stir in parsley, chicken, wor sauce, pepper, soup, and water. Spread in baking pan with vegetables. Sprinkle cheese over filling. Bake at 400 for 25-30 min.