Chicken Potpie

Name: Chicken Potpie
Ingredients: 1 cup chopped celery; 1/4 cup chopped onion; 2 tablespoons butter; 2-1/4 cups water, divided; 1-1/2 cups diced cooked chicken; 1 cup frozen mixed vegetables; 3/4 cup uncooked thin egg noodles; 1 tablespoon chicken bouillon granules; 1/4 teaspoon pepper; 2 tablespoons cornstarch; Pastry for single-crust pie (10 inches)

11 ingredients

3 steps

Ingredients

1 cup chopped celery
1/4 cup chopped onion
2 tablespoons butter
2-1/4 cups water, divided
1-1/2 cups diced cooked chicken
1 cup frozen mixed vegetables
3/4 cup uncooked thin egg noodles
1 tablespoon chicken bouillon granules
1/4 teaspoon pepper
2 tablespoons cornstarch
Pastry for single-crust pie (10 inches)

Directions

1

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 out pastry to fit plate; place over filling. Cut several 1-in. slits in the top.
3

Bake at 350° for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving.