1 c. chopped celery
1/4 c. chopped onion
2 T. butter
2 1/4 c. water, divided
1 1/2 c. diced cooked chicken
1 c. frozen mixed vegetables
3/4 c. uncooked thin egg noodles
1 T. chicken bouillon granules
1/4 t. pepper
2 T. cornstarch
Pastry for single crust pie (10 inches) In a medium saucepan, saute celery and onion in butter until tender. Add 2 c. 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. Increase heat to high, cook, stirring constantly, for 2 minutes or until thickened and bubly. Pour into an ungreased 10[inch pie plate. Roll out pastry to fit plate. Place over filling. Cut several l inch slits in the top.
Bake at 350 degrees for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving.
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