HEARTY CHICKEN POT PIE

By JoyceW-2

You can substitute ham, turkey, or steak for the chicken.

To save prep time, use a 10 ounce bag of frozen mixed vegetables, instead of the carrots, potatoes, and peas.

Skip step 1. After cooking mushrooms and onion, add the broth, 1 1/3 cups water and 1/3 cup flour. Bring to a boil, whisk until thickened and smooth. Add frozen vegetables, return to boil. Continue as directed in recipe.

Freezer friendly---make and freeze an extra pie. Cool assembled, unbaked pie at room temperature for 1 hour. Wrap well in foil, freeze up to 1 month. To bake frozen pie, remove foil and bake in a 425 degree oven for 70 minutes or until golden brown and internal temperature is 160° F.

Per Serving: cal-617, sugar-7 g, fat-28 g, sodium-579 mg

Ingredients

• 1 can (10 1/2 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 (about 8 ounces)
• 1 medium onion, coarsely chopped
• 1 cup frozen peas
• 1/3 cup flour
• 1 (15 ounce) package refrigerated pie crusts
• 2 1/2 cups chopped cooked chicken

Preparation

Step 1

Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 minutes.

Preheat oven to 425° F. Heat the oil in a large nonstich skillet over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, until the vegetables are softened. Stir in the broth mixture and peas. Increase heat to medium-high and bring to a boil. Whisk the remaining water into the flour until smooth. Whisk flour mixture into the vegetable misture. Boil, stirring frequently, until thickened. Remove from heat.

Unroll 1 piecrust onto a floured surface. Measure and roll, if necessary, to fit 1 inch larger than top of a shallow 2 quart baking dish. Line the baking dish with the crust.

Stir the chicken into the vegetable mixture and pour into the baking dish. Place the remaining crust over the filling; trim and flute edge. Cut a scalloped round from the center with a cookie cutter. Bake until filling is bubbly and crust is browned, about 20 minutes.