Snowy day like today just begs for a comforting dinner tonight!
1 cup chopped celery
1 cup chopped onion
2 tbsp 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 tbsp chicken bouillon granules (or one chicken bouillon cube)
1/4 tsp pepper
2 tbsp cornstarch
Pastry for single-crust pie (10 in.)
In a medium saucepan, saute celery and onion in butter until tender. Add 2 cups of 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 five minutes before serving.