CHICKEN POTPIE

Chicken Potpie image

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.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

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
Dough for single-crust pie

Steps:

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. , 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. , Bake until lightly browned and filling is bubbly, 45-55 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 315 calories, Fat 16g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.