Chicken Potpie

Directions

1. Preheat oven to 350°. In a medium saucepan, saute celery and onion in butter until tender. Add 2 cups water, chicken, vegetables, noodles, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally. Combine cornstarch and remaining water; add to saucepan. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly.
2. Pour into an ungreased 10-in. pie plate. Roll dough to a 1/8-in.-thick circle. Place over filling. Trim and flute edge. Cut slits in top. 
3. Bake until lightly browned and filling is bubbly, 45-55 minutes. Let stand for 5 minutes before serving.