Ingredients:
- 1 (10¾ ounce) can condensed chicken broth
- 1 1/3 cup water (divided)
- 4 medium carrots (thinly sliced, about 1½ cups)
- 3 medium red potatoes (scrubbed and diced, about 1½ cups)
- 2 tablespoons olive oil
- 2 cups medium mushrooms (quartered)
- 1 medium onion (coarsely chopped)
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 1 refrigerated unbaked 9 inch pie crust
- 2½ cups cooked chicken (chopped)
Directions
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.
Preheat oven to 425° F.
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 the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.
Spread out pie crust 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 the center with a cookie cutter.
Bake until filling is bubbly and crust is browned, about 20 minutes.