2/13/2012 - heaty chicken pot pie!

This was really good compared to what we had the other night! This was AMAZING! there was a few things I would change about it and i will next time. Again we used the precooked ready to eat chicken that's typically in salads. we used about 3 cups of chicken little less onion and mushrooms than it called for but everything else we followed to a T. I made this in a 9" pie pan and took what was left of the mix and froze it so that in a few weeks we can just take it out and maybe make mini pot pies :-) we didn't feel there was enough salt so i would say more salt next time! this could also be because i used a low sodium fat free broth.

Hearty chicken pot pie
Source: Taste of homes
Ingredients
1 can (10 3/4 oz) condensed chicken broth
1 1/3 cups water, divided
4 medium carrots, thinly sliced (about 1 ½ cups)
3 medium red potatoes, scrubbed and diced (1 ½ cups)
2 tablespoons olive oil
2 cups quarter medium mushrooms
1 medium onion, coarsely chopped
1 cup frozen peas
1/3 cup all-purpose flour
1 (15 oz) package refrigerated pie crusts
2 ½ cups chopped cooked chicken

Directions
1. Combine broth, 1 cup water, carrots and potatoes in a medium sauce pan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender about 10 min.
2. Preheat oven to 425 heats the oil in a large nonstick skillet over medium heat. Add 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 remaining water with flour until smooth. Whisk flour mixture into vegetable mixture boil, until thickened remove from heat
3. Un roll 1 pie crust onto a floured surface measure and roll if necessary to fit 1 inch larger than a shallow 2 quart baking dish line the baking dish with crust
4. Stir the chicken into the vegetable mixture and pore into the baking dish place the reaming crust over the filling trim and flute edge cut a scalloped round center back until filling is bubbly and crust is browned. (20 mins)