Chicken Pot Pie

Chicken Pot Pie

Ingredients

• 10 oz chicken broth
• 1 1/3 cup water, divided
• 1 1/2 cups thinly sliced carrots
• 1 1/2 cup diced potatoes
• 2 tablespoons olive oil
• 1 medium onion coarsely chopped
• 1 cup frozen peas
• 1/3 cup flour
• 2 1/2 cup chopped cooked chicken
• 9" pie crust

Directions

1. Combine broth, 1 cup water, carrots and potatoes in medium pan.  Bring to boil - reduce heat and simmer 10 minutes.
2. Heat oil in large skillet over medium heat.  Add onion and saute till softened, about 5 minutes.  Stir in broth mixture and peas.  Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture.  Increase heat to med-high and bring to boil.
3. Stir chicken into mixture and put in a 2 quart shallow baking dish.  ( I used the Pampered Chef Pie Plate) Roll crust to fit 1 inch larger than dish and place over filling.  Trim and flute edge.  Cut a scalloped round from center with a cookie cutter.
4. Bake in a 350 degree oven for about 20 minutes, until filling is bubble and crust is browned.

Happy Eating 🍴