Chicken Pot PIE

CHICKEN POT PIE

425o 25 minutes

INGREDIENTS

Use shaker pie crust recipe for pie crust

1 can 10-3/4oz chicken broth

1-1/3 cups water, divided (1 cup & 1/3 cup)

4 medium carrots, sliced

3 medium red potatoes, diced

2 Tbsp olive oil

2 cups mushrooms, sliced

1 medium onion, chopped

1 cup frozen peas

1/3 cup flour (placed into measuring cup)

2-1/2 cups chicken, cooked

DIRECTIONS

Prepare pie crust

In medium pot, combine broth, 1 cup water, carrots, and potatoes. Bring to a boil

Reduce heat and simmer 10 minutes

In skillet, cook chicken until cooked through.  Place on plate and set aside

In skillet, heat oil over medium heat, add mushrooms and onions. Saute until softened

Stir in broth mixture and peas

In 1/3 cup flour, whisk remaining 1/3 cup water until smooth

Whisk flour/water mixture into vegetables and increase heat to medium-high. Bring to a boil

Stir chicken into vegetables and transfer into crust

Bake

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