Chicken Pot Pie (best recipe)

By marmar

Ingredients

• 1 can (10 3/4 oz.) condensed chicken broth
• 1 1/3 cups water
• 4 medium carrots, thinly sliced
• 1 cup frozen peas
• 3 medium potatoes, peeled and diced
• 2 tbsp. olive oil
• 1 medium onion, coarsely chopped
• 1/3 cup all-purpose flour
• 1 refrigerated unbaked pie crust
• 2 1/2 cups chopped cooked chicken
• I substituted frozen vegetables for these 2 items and it worked well.

Details

Servings 6
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

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

Preheat oven to 425 degrees. Heat oil in a large skillet over medium heat. Add onions; saute until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into 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" larger than top of a 2 quart shallow baking dish. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter.

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