Creamy Chicken and Vegetable Pot Pie

Instructions

1. 1

   In a large saucepan, cover the sliced carrots, cubed potatoes, chopped onion, and chopped celery with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are tender. Drain the vegetables and return them to the pan.

2. 2

   Stir in the undiluted cream of chicken soup and the cubed cooked chicken. Gently fold in the frozen peas.

3. 3

   Pour the chicken and vegetable mixture into a greased 1-1/2-quart deep baking dish. Roll out the pastry to fit the top of the dish, then place it over the filling. Trim, seal, and flute the edges. Cut slits in the pastry to allow steam to escape.

4. 4

   Bake the pot pie at 350°F for 50 minutes, or until the crust is golden brown and the filling is bubbly.