dorothy flatman's chicken pie
- Categories
- Poultry
- Pie/tart
- Vegetables
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Onions, minced |
| 2 cups | Water, boiling |
| 1 pack | Chicken noodle soup,dry |
| 3 tablespoons | Cornstarch |
| ⅓ cup | Water, cold |
| 2 cups | Chicken, cooked, diced |
| 1 cup | Mixed vegetables, diced |
| 2 eaches | Prepared pie crusts |
Prepare crust for double-crust pie. Combine soup mix with boiling water, simmer 5 min. Add chicken, vegetables and onion, simmer 5 min. Combine cornstarch with cold water, stir into chicken mixture until thickened. Pour mixture into prepared pie shell, top with remaining crust. Prick top to allow steam to escape and prevent from boiling over. Bake 45 minutes at 400 degrees. Remove from oven and let stand 15 minutes for pie center to set before cutting. Serve immediately. Created by Dorothy Flatman Submitted By DOROTHY FLATMAN On 06-28-95
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