Chicken Vegetable Potpie
Reminisce Extra
- try a FREE ISSUE today!
I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie.
When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day!
-Marva Vandivier, Battle Ground, Washington
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 50 min.
Ingredients:
- 2 medium carrots, sliced
- 1 medium potato, peeled and cubed
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 cup water
- 1/2 cup frozen peas, thawed
- 1 cup cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- Pastry for single-crust pie (9 inches)
Directions:
In a saucepan, cook the carrots, potato, onion and celery in water for 10 minutes or until tender; drain. Stir in the peas, chicken and soup.
Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 50 minutes or until crust is golden and filling is bubbly. Yield: 2 servings.