HEARTY CHICKEN PIE

Ingredients:

1 can 10 1/2 oz. chicken broth
1 1/3 C water
1 C medium carrots, thinly sliced
1 1/2 C red potatoes, scrubbed and diced
2 T olive oil
2 C mushrooms, quartered
1/4 C onion, chopped coarsley
1 C frozen peas and corn
1/3 C flour
1 package refrigerated pie crust (2 crusts, one for the bottom and top each)
2 1/2 C cooked chicken, chopped or diced. 

Instructions:

- Combine chicken broth and 1 cup water, carrots and potatoes in a medium saucepan.  Bring to a boil.  Reduce heat and simmer until tender, around 10 minutes.
- Preheat oven to 425*.  Heat oil in a large skillet.  Add mushrooms and onion.  Cook, stirring once in a while, until the veggies are softened.
- Stir in the broth mixture, peas and corn.  Bring to a boil again. 
- Meanwhile, whisk the remaining water and flour until smooth. Fold flour mixture into veggie mixture.  Bring to a boil again, until thickened.  Remove from heat.
- Unroll the pie crust onto a floured round casserole dish. 
- Stir the chicken into the veggie mix and pour into the casserole dish.
- Place the other pie crust over the filling.  Trim and edge.
- Back until filling is bubbling and crust is browned, about 20 minutes.