Hearty Chicken Pot Pie

From Sheri


1 can (10 ¾ oz) condensed chicken broth
1 1/3 cups water, divided
4 medium carrots thinly sliced (about 1 ½ cups)
3 medium red potatoes, scrubbed and diced (about 1 ½ cups)
2 T olive oil
2 cups quartered medium mushrooms
1 medium onion, coarsely chopped
1 cup frozen peas
1/3 cup all-purpose flour
1 refrigerated unbaked pie-crust (for 9 inch pie)
2 ½ cups chopped cooked chicken

1. Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to boil; reduce heat and simmer over low heat 10 minutes.

2. Preheat oven to 425. 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 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 edges.

4. Bake until filling is bubbly and crust is browned, about 20 minutes.