Hearty Chicken Pot Pie

*Add salt and pepper to taste

1 can chicken broth (I use equivalent water and Better Than Bouillon in the jar from Costco)

1 1/3 cups water, divided

4 medium carrots thinly sliced

3 medium red potatoes, scrubbed and diced

2 Tbl. olive oil

2 cups sliced mushrooms

1 medium onion chopped

1 cup frozen peas

1/3 cup flour

1 refrigerated unbaked pie crust (for 9 inch pie) or make your own:)

2 1/2 cups chopped cooked chicken (I do mine in the crock pot and use the broth from that combined with the bouillon)

Directions ~

1. Combine broth, 1 cup water, carrots and potatoes in a saucepan. Bring to boil; reduce heat and simmer on low for 10 minutes.

2. Heat oil in a large skillet over medium heat. Add mushrooms and onion; saute until softened. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into flour until smooth; whisk into vegetable mixture. Increase heat; bring to a boil to thicken.

3. Spread out pie crust on floured surface. Measure and roll, if necessary, to 1 inch larger than top of a 2 quart shallow baking dish. Stir chicken into veg. mixture and put in baking dish. Place crust over filling and prick with a fork.

4. Bake until crust is browned, about 20 minutes at 425 degrees.

*You can double the recipe and freeze 1 pie, wrapped well.