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Categories:Viewed: 58 - Published at: 9 years ago
Ingredients
- 1 lb. boneless and skinless chicken, cut up
- 2 carrots, chopped
- 3 large potatoes, chopped
- 1 small onion, minced
- 1 pkg. frozen peas
- 1 can cream of celery soup
- 3/4 c.water
- 1 chicken bouillon cube
- 1 pie crust
- 2 Tbsp. butter
Method
- Saute celery and onion in butter until tender.
- Add water and remaining vegetables.
- Simmer until cooked. Add chicken and cook about 10 minutes.
- Dissolve bouillon in hot mixture. Rinse frozen peas and add to mixture along with the soup. Cool before topping with uncooked pie crust.
- Bake in a 425° oven for 25 minutes. Lower heat to 350°.
- Bake 30 minutes or until crust is brown.
