Hearty Chicken Pot Pie

1 can (10 3/4 ounces) condensed chicken broth
1 1/3 cups water, divided
4 medium carrots thinly sliced (about 1 1//2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 tablespoons olive oil
2 cups quartered medium mushrooms
1 medium onion coarsely chopped
1 cup frozen peas
1/3 cup all-purpose flour
1 refrigerated unbaked piecrust (for 9-inch pie)
2 1/2 cups chopped cooked chicken


Combine broth, 1 cup water, carrots and potatoes in medium saucepan, Brint to a boil; reduce heat and simmer over low heat 10 minutes.

Preheat oven to 425 degrees F. Heat oil in a large skillet over medium heat. Add mushrooms and onion; saute' until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.

Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter.

Bake until filling is bubbly and crust is browned, about 20 minutes.

Makes 6 servings


Helpful Tips

You can double the recipe and freeze 1 pie, wrapped well, for a quick and easy dinner later in the month.