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Chicken Vegetable Potpie
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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)
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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |