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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 2 |
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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 Ingredients:
2 medium carrots, sliced |
1 medium potato, peeled and cubed |
1 small onion, chopped |
1 celery rib, chopped |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup cubed cooked chicken |
1/2 cup frozen peas, thawed |
pastry for single-crust pie (9 inches) |
Directions:
1. Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas.
2. 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.
3. Bake at 350° for 50 minutes or until crust is golden and filling is bubbly. Yield: 2 servings.
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