CHICKEN POT PIE

By Silvermama

You can use any left over chicken; but a left over smoked chicken will give it a strange flavor.

Ingredients

• 1 can (10 3/4 oz) chicken broth
• 4 medium carrots, thinly sliced
• 2 tbs olive oil
• 2 cups quartered medium mushrooms
• 1 cup frozen peas
• 1 refrigerated unbaked pie crust (for
• 9 inch pie) 1 1/3 cups water, divided
• 3 medium red potatoes, scrubbed
• and diced
• 1 medium onion, chopped
• 1/2 cup all-purpose flour
• 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; reduce heat and simmer over low heat 10 minutes.
Preheat oven to 4250 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 pie crust 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 bubbling and crust is browned, about 20 minutes.