HEARTY CHICKEN POT PIE

By Jaxson

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