Ingredients
- 1 CAN CONDENSED CHICKEN BROTH
- 1 1/3 CUP WATER, DIVIDED
- 4 MEDIUM CARROTS THINLY SLICED
- 3 MEDIUM RED POTATOES, SCRUBBED AND DICED
- 2 TBSP OLIVE OIL
- 2 CUPS QUARTERED MEDIUM MUSHROOMS
- 1 MEDIUM ONION, CHOPPED
- 1 CUP FROZEN PEAS
- 1/3 CUP ALL PURPOSE FLOUR
- 1 REFRIGERATED UNBAKED PIE CRUST
- 2 1/2 CUPS CHOPPED COOKED CHICKEN
Preparation
Step 1
1. COMBINE BROTH, 1 CUP WATER, CARROTS, AND POTATOES IN MEDIUM SAUCEPAN. BRING TO A BOIL; REDUCE HEAT AND SIMMER OVER LOW HEAT FOR 10 MINUTES
2. PREHEAT OVEN TO 425. HEAT OIL IN 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 FLOUR UNTIL SMOOTH; WHISK INTO VEGETABLES MIXTURE. INCREASE HEAT TO MEDIUM HIGH BRING TO A BOIL.
3. SPREAD OUT PIE CRUST ON FLOURED SURFACE. MEASURE AND ROLL IF NECESSARY, TO FIT 2 INCH LARGER THAN THE TOP OF 2 QT SHALLOW BAKING DISH. STIR IN CHICKEN INTO VEGETABLE MIXTURE AND TRANSFER TO THE BAKING DISH. PLACE CRUST OVER FILLING, TRIM, AND FLUTE THE EDGE. CUT SCALLOPED ROUND CENTER WITH COOKIE