Chicken Potpie

By heathergoodman

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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 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.
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.

Bake at 350° for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving. Yield: 6 servings.