Hearty Chicken Pot Pie

Makes 6 servings
Time: 45 minutes

1 can (10-3/4 oz) condensed chicken broth
1 1/3 c. water, divided
4 medium carrots, scrubbed and diced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 Tbsp. olive oil
2 c. quartered medium mushrooms (about 8 oz.)
1 medium onion, chopped
1 c. frozen peas
1/3 c. AP flour
1 (15-oz.) package refrigerated piecrusts
2 1/2 c. chopped cooked chicken

Combine broth, 1 c. water, carrots, potatoes in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 minutes.

Preheat oven to 425 degrees. 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.

Unroll 1 piecrust onto a floured surface. Measure and roll, if necessary, to fit 1 inch larger than top of a shallow 2-qt. baking dish. Line the baking dish with the crust.

Stir the chicken into the vegetables 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.