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Hearty Chicken Pot Pie-Donna Jones

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Hearty Chicken Pot Pie-Donna Jones 0 Picture

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

Details

Preparation

Step 1

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.

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