Ingredients:
1 can (10 3/4oz) 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 tbsp olive oil
2 cups quartered medium mushrooms (about 8oz)
1 medium onion, coarsely chopped
1 cup frozen peas
1/3 cup all purpose flour
1 (150z) package refrigerated piecrusts
2 1/2 cups chopped cooked chicken
Directions:
1. Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil over medium high heat. Reduce heat and simmer until tender, about 10 minutes.
2. Preheat oven to 425 F. Heat the oil in a large nonstick skillet over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, until the vegetables are softened. Stir in the broth mixture and peas. Increase heat to medium-high and bring to a boil. Whisk the remaining water into the flour until smooth. Whisk flour mixture into vegetable mixture. Boil, stirring frequently, until thickened. Remove from heat.
3. Unroll 1 piecrust onto a floured surface. Measure and roll, if necessary, to fit 1 inch larger than top of a shallow 2-quart baking dish. Line the baking dish with the crust.
4. Stir the chicken into the vegetable mixture and pour into the baking dish. Place the remaining crust over the 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.
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