Hearty Chicken Pot Pie
- 1 can Condensed Chicken Broth
- 1 1/3 cups Water
- 4 medium Carrots
- 3 medium Potatoes, diced
- 2 TBS Olive Oil
- 1 med Onion, chopped
- 1 cup Frozen Peas
- 1/3 cup Flour
- 2 refrigerated, unbaked Pie Crust
- 2 1/2 cups chopped, cooked Chicken
Preparation time 20mins
Cooking time 40mins
Combine Broth, 1 cup Water, Carrots and Potatoes in saucepan. Bring to a boil, reduce heat and simmer over low heat for 10 minutes.
Heat oil in skillet. Add Onion and saute until tender. Stir into broth mixture and add peas.
Whisk remaining 1/3 cup Water into Flour until smooth, then whisk into broth mixture. Increase heat and bring to a boil. Add Chicken.
Line 9-inch pie pan with crust. Pour broth mixture into pie pan. Place second crust over filling. Crimp edges together and trim. Cut design into top crust for even baking.
Bake at 425 degrees for about 20 minutes.