Hearty Chicken Pot Pie

By Jaxson

Ingredients

• 1 can (10% ounces)
• condensed chicken broth
• 1 V3 cups water, divided
• 4 medium carrots, thinly
• sliced (about IV2 cups)
• 3 medium red potatoes,
• scrubbed and diced
• (about IVi cups)
• 2 tablespoons olive oil
• 2 cups quartered medium
• mushrooms (about 8 ounces)
• 1 medium onion, coarsely
• chopped
• 1 cup frozen peas
• cup all-purpose flour
• 1 (15-ounce)package
• refrigerated piecrusts

Preparation

Step 1

i Combine broth, 1 cup water, carrots and potatoes in a s 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 nonstick 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 vegetable mixture. Boil, stirring freguently, 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.