Ingredients
1 cup chopped celery1/4 cup chopped onion2 tablespoons butter2-1/4 cups water, divided1-1/2 cups diced cooked chicken1 cup frozen mixed vegetables3/4 cup uncooked thin egg noodles1 tablespoon chicken bouillon granules1/4 teaspoon pepper2 tablespoons cornstarchDough for single-crust pie
Preparation
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.
