Yield 6 servings
12 Oz Chicken Stock or Broth
1 1/3 C water, divided
4 Medium Carrots, diced
3 medium Red Potatoes, diced
2 T Olive Oil
2 C Mushrooms, rough dice
1 Medium Onion, diced
1 C Peas, frozen
1/3 C all Purpose Flour
1 9" Pie crust
2 1/2 C Chicken, cooked and chopped
Combine stock, 1 C water, carrots and potatoes in a medium saucepan. Brink to a boil; reduce heat and simmer over low heat 10 minutes.
Preheat ovenn to 425°. Heat oil in a large skillet ver medium heat. Add mushrooms and onion. Saute until softened, approximately 5 minutes. Stir in stock mixture and peas. Whisk remaining 1/3 C water into flour until smooth; whisk into vegetable mixture. Increase heat to medium high; bring to boil.
Spread out pie crust on floured surface. Measure and roll., if necessary, to fit 1" larger than top of a 2 quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edges. Cut a scalloped round from center with a cookie cutter
Bake until filling is bubbly and crust is browned, approximately 20 minutes.
A kitchen tip for you guys: Make double the crust and freeze for your next pot pie dinner.