Chicken Pot Pie

• 1 Can Chicken Broth
• 1 1/3 Cups Water – Divided
• 1 1/2 Cups Carrots – Thinly Sliced
• 1 1/2 Cups Red Potatoes – Diced
• 2 Tablespoons Olive Oil
• 2 Cups Mushrooms – Quartered
• 1 Onions – Coarsly Chopped
• 1 Cup Peas
• 1/3 Cup Flour
• 1 9 Inch Pie Shells
• 2 1/2 Cups Chicken Breasts – Cooked And Chopped

Directions

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

Preheat oven to 425°. 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.

Spread out piecrust on floured surface. Measure and roll 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.

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

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