Hearty Chicken Pot Pie
Submitted by Schira Jacobson, Marion, IN
Schira cooks variations of this dish, a favorite of her husband's, by occasionally substituting the chicken with ham, turkey, pork, or beef.
Ingredients for Hearty Chicken Pot Pie
- 1 can (10¾ oz.) chicken broth
- 1 cup water (set aside 1/3 cup water)
- 4 medium carrots (sliced thin)
- 3 medium potatoes
- 2 Tbsp. olive oil
- 1 medium white onion (coarsely chopped)
- 2 cups quartered mushrooms
- 1 cup frozen peas
- 1 cup flour
- 1 refrigerated unbaked piecrust for 9-inch pie or larger
- 2½ cups boiled, cubed chicken
Preheat oven to 425 degrees. Combine broth, 1 cup water, carrots, and potatoes in saucepan. Boil, reduce heat, and simmer 10 minutes. Heat oil in large skillet over medium heat. Add onion and mushrooms and sauce until tender (about 5 minutes). Stir in broth mixture and peas. Whisk remaining 1/3 cup water into flour until smooth. Whisk into oil mixture. Increase heat to medium-high and bring to boil. Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1 inch larger than the top of a 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking pan. Place crust over filling, trim, and flute edge. Cut a scalloped round from center of the pie with cookie cutter. Bake until filling is bubbly and crust is golden in color (about 20 minutes).