Chicken Vegetable Pot Pie Dinner
- 1 medium potato peeled and cubed
- 1 medium onion chopped
- 2 medium carrots sliced
- 1 celery stalk chopped
- 1 cup water
- ½ cup frozen peas thawed
- 1 cup cooked chicken cubed
- 10 ¾ oz condensed cream of chicken soup undiluted
- Pastry for single-crust pie 9 inches
Switch on the oven to 350 degrees.
Add water, potato cubes, celery, onion and carrots into a saucepan. Cook for at least 10 minutes or until they become tender.
Drain the water. Add the chicken cubes, chicken soup and peas. Stir making sure the ingredients blend well.
Grease the 1 1/2 qt ovenproof dish. Put the vegetables. Measure the pastry so it fits the top of the baking dish. Then, put the pastry on top.
Use your fingers to work on the edges of the pastry and press in contrast to the inside of the rim of the pastry to secure.
Bake it for about 50 minutes or up until the pastry is golden brown and crusty and the filling becomes bubbly and hot.