Have you ever wondered how many chicken recipes there are? For this variation of an American classic, remember you can always substitute the chicken for ham, turkey or steak. Did you know that you can double this recipe and freeze one pie just wrap it well, for quick and easy dinner later in the month. Serves 6 Total Time: 40 minutes
1 10 3/4oz can condensed chicken broth
1 1/3 cup water, divided
4 medium carrots, thinly sliced
3 red potatoes, scrubbed and diced
2 tablespoons olive oil
2 cups mushrooms, quartered
1 medium onion, chopped
1 cup frozen peas
1/3 cup flour
1 refrigerated unbaked pie crust for 9” pie
2 1/2 cup cooked chicken, chopped
In a medium saucepan combine the broth, 1 cup water, carrots and potatoes; bring to boil. Reduce heat and simmer on low for 10 minutes. Preheat oven to 425F. In a large skillet heat the oil then add the mushrooms and onions, sauté until tender about 5 minutes. Stir in the broth mixture and the peas. Whisk remaining 1/2 of water into the flour until smooth then whisk it into the skillet; increase heat and bring to boil.
Spread out piecrust on a floured surface. Measure and roll out to fit 1” larger than the top of a 2 quart shallow baking dish. Stir chicken into vegetable mixture and then transfer to the baking dish. Place crust over filling, trim and flute edge. Make little X in the center of the crust to let the steam release or use a scalloped round cookie cutter and cut out from the center or just poke with a fork. Bake until filling is bubbly and crust is browned, about 20 minutes. Yum Yum!