1/2 c Onions, minced
2 c Water, boiling
1 pk Chicken noodle soup,dry
3 tb Cornstarch
1/3 c Water, cold
2 c Chicken, cooked, diced
1 c Mixed vegetables, diced
2 ea 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
Yields
4 servings
