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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Chicken potpie was a favorite childhood food, but my mother never wrote the recipe down. After some trial and error, I came up with this version. It tastes just like hers. 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. Yield: 6 servings.
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