Chicken Pie 2

Ingredients

• 2 cups cut up cooked chicken
• 2 cups diced potatoes
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups water
• 1 large chicken boulion cube
• 1 Tablespoon flour
• 9 inch Two Crust Pastry

Directions

Cook chicken, onion, celery and potatoes in water with boulion cube added for 10 minutes

Use 2/3 of the Pastry to line a 9 inch deep dish pie pan. Sprinkle the flour onto the bottom of the pastry. Move the filling from the broth to the lined pie plate with a slotted spoon and top with the rest of the pastry.

Bake at 425° F. for 15 minutes reduce heat to 350° F. for about 30 minutes.

Use the broth to pour over the individual servings for moisture.

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