Ingredients

2 Carrots [sliced]

1 Potato [large, peeled and cubed]

1 Onion [chopped]

1 stalk Celery [chopped]

1 can Cream of Mushroom Soup [10 3/4 oz]

1 cup Chicken [cooked, cut in bite sized pieces]

1/2 cup Peas [frozen]

1 Pastry for Single Pie Crust

Preparation

  1. Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas.

  2. 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.

  3. Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.