Chicken Potpie

• 1 cup chopped celery
• 1/4 cup chopped onion
• 2 tablespoons butter
• 2-1/4 cups water, divided
• 1-1/2 cups diced cooked chicken
• 1 cup frozen mixed vegetables
• 3/4 cup uncooked thin egg noodles
• 1 tablespoon chicken bouillon granules
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• Pastry for single-crust pie (10 inches)

1. 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.
2. Pour into an ungreased 10-in. pie plate. Roll out pastry to fit plate; place over filling. Cut several 1-in. slits in the top.
3. Bake at 350u0b0 for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving.

celery, onion, butter, water, chicken, vegetables, thin egg noodles, chicken bouillon granules, pepper, cornstarch, pastry

Taken from www.tasteofhome.com/recipes/chicken-potpie/ (may not work)