Season chicken and cook in water with quartered onion until tender. Remove chicken and let cool. When cool, remove chicken; set aside. Place broth in refrigerator, letting fat accumulate on top. Cut chicken in bite-size pieces.
Melt margarine in large frying pan. Saute onion, bell pepper, parsley, potato for a few minutes. Add the mushroom soup, chicken broth about 3/4 to 1 cup broth. Cook the vegetable mixture and soup for about 10-15 minutes. At this time, potato should be cooked. Add the chicken chunks and taste for seasoning adjustments. Cook mixture for 20 minutes, stirring occasionally. Add the water with single pie crust. Make 6 slits in crust. Bake 10-15 minutes in preheated oven at 450F until brown.
Versatile - chicken mixture can be served with Chinese noodles, pasta shells or rice.
Yield: 18 servings
Cajun Country -- New Iberia, Louisiana