Original Recipe Source: Easty to Bake, Easy to Make
Author: Tiffany McCrum
A hearty, homemade chicken pot pie. This took WAY longer to make than what it says on the recipe card but it was definitely well worth it!
For a simple variation of this American classic, you can substitute ham, turkey or steak for the chicken in this recipe.
Helpful Hint: You can double this recipe and freeze 1 pie, wrapped well, for a quick and easy dinner later in the month.
1 can (10 3/4 ounces) condensed chicken broth
1 1/3 cups water, divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 tablespoons olive oil
2 cups quartered medium mushrooms
1 medium onion, coarsely chopped
1 cup frozen peas
1/3 cup all-purpose flour
2 refrigerated unbaked piecrusts (9-inch), thawed*
2 1/2 cups chopped cooked chicken
*Use 1 refrigerated unbaked piecrust that is already pre-shaped for the base, then use 1 refrigerated unbaked piecrust that comes in the box that rolls out for the top
1. Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat for 10 minutes.
2. Preheat oven to 425°F. Heat oil in a large skillet over medium heat. Add mushrooms and onion; saute until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; stir into vegetable mixture. Increase heat to medium-high; bring to a boil.
3. Take the pre-shaped piecrust, well thawed, and carefully transfer it from it's bottom to a 2-quart, 9-inch, shallow pie dish. Spread out the other piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of the baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place the top piecrust over filling; trim and flute edge. Cut a scalloped shape round from center with a cookie cutter.
4. Bake until filling is bubbly and crust is browned, 20 - 30 minutes.