Deep Dish Chicken Pie - cooking recipe

Ingredients

6 medium potatoes, pared and quartered
6 medium carrots, scraped and quartered
1 small onion, chopped
1/4 c. green pepper, chopped
2 Tbsp. butter or margarine
1 can cream of chicken soup (condensed)
3 c. chicken, cooked and in chunks
Biscuit Wedge Topping

Preparation

Cook potatoes and carrots in boiling, salted water in large saucepan, for 15 to 20 minutes, or until tender.
Drain, saving 1 cup of the liquid.
Saute onions and green peppers in the butter until soft (in saucepan).
Stir in the chicken soup and the 1 cup of saved liquid.