1 can 10 3/4 oz condensed chicken broth
1 1/3 cups water divided
4 medium carrots thinly sliced
3 medium red potatoes diced
2 tbls olive oil
2 cup 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
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. Heat oil in a large skillet over med 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 veggie mixture. Increase heat to med-high, bring to a boil.
Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a 2 quart baking dish. Stir chicken into veggie mixture and transfer to baking dish. Place crust over filling; trim and flute edge. Cut with a scalloped round from center with a cookie cutter.
Bake until filling is bubbly and crust is browned, about 20 minutes.
1 1/3 cups water divided
4 medium carrots thinly sliced
3 medium red potatoes diced
2 tbls olive oil
2 cup 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
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. Heat oil in a large skillet over med 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 veggie mixture. Increase heat to med-high, bring to a boil.
Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a 2 quart baking dish. Stir chicken into veggie mixture and transfer to baking dish. Place crust over filling; trim and flute edge. Cut with 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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