HEARTY CHICKEN POT PIE
Source of Recipe
MarshaSue1
List of Ingredients
1 can (10-3/4 ounces) condensed chicken broth
1-1/3 cups water, divided
4 medium carrots, thinly sliced (about 1-1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1-1/2 cups)
2 tablespoons olive oil
2 cups quartered medium mushrooms
1 medium onion, coarsely chopped
1 cup frozen peas
1/3 cup all-pourpose flour
1 refrigerated unbaked piecrust (for 9-inch pie)
2-1/2 cups chopped cooked chicken
Recipe
1-Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes.
2- Preheat oven to 425 degrees. Heat oil in a 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 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 larger 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.
Serves 6.
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