Hearty Chicken Pot Pie

1 can (103/4 oz) condensed chicken broth (I use bouillon)

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 tbsp. olive oil

2 cups quartered medium mushrooms

1 medium onion, coarsely chopped

1 cup frozen peas

1/3 cup flour

1 refrigerated unbaked pie crust (for 9" pie)

2 1/2 cups chopped cooked chicken

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

2. Preheat oven to 425 deg. 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; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.

3. Spread out pie crust on floured surface. Measure and roll, if necessary, to fit 1" larger than top of a 2 quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter.

4. Bake until filling is bubbly and crust is browned, about 20 minutes.

Hint: You can double the recipe and freeze 1 pie, wrapped well, for a quick and easy dinner later in the month.