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Heather Moore

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Chicken Potpie

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. 


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Topics : Hospitality_Recreation
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03/05/2013 9:47AM
Chicken Potpie
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