Ingredients Jump to Instructions ↓

  1. 2 medium carrots, sliced

  2. 1 medium potato, peeled and cubed

  3. 1 small onion, chopped

  4. 1 celery rib, chopped

  5. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  6. 1 cup cubed cooked chicken

  7. 1/2 cup frozen peas, thawed Pastry for single-crust pie (9 inches)

Instructions Jump to Ingredients ↑

  1. Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 50 minutes or until crust is golden and filling is bubbly. Yield: 2 servings.


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