- 2 medium carrots, sliced
- 1 medium potato, peeled and cubed
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 cup water
- 1/2 cup frozen peas, thawed
- 1 cup cubed cooked chicken
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- Pastry for a single-crust 9-inch pie
- In a saucepan, cook the carrots, potato, onion and celery in water for 10 minutes or until tender; drain. Stir in the peas, chicken and soup. 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 degrees F for 50 minutes or until crust is golden and filling is bubbly.