Hearty Chicken Pot Pie-Donna Jones

Hearty Chicken Pot Pie-Donna Jones
Hearty Chicken Pot Pie-Donna Jones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    can (10 3/4 oz.) condensed chicken broth

  • 1 1/3

    cups water, divided

  • 3

    medium red potatoes, scrubbed and diced (about 1 1/2 cups)

  • 4

    medium carrots, thinly sliced (about 1 1/2 cups)

  • 2

    tbl. olive oil

  • 2

    cups quartered medium mushrooms

  • 1

    medium onion coarsely chopped

  • 1

    cup frozen peas

  • 1/2

    cup all-purpose flour

  • 1

    refrigerated unbaked piecrust (for 9-inch pie)

  • 2 1/2

    cups chopped cooked chicken

Directions

1. Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat for 10 minutes. 2. Preheat oven to 425º F. Heat oil in a large skillet over medium heat. Add mushrooms and onion; sauté 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. 3. Spread out piecrust on floured surface. Measure and roll, if necessary to fit 1-inch large 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. 4. Bake until filling is bubbly and crust is browned, about 20 minutes. Helpful Hints: You can double the recipe and freeze 1 pie, wrapped well, for a quick and easy dinner later in the month.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: