Total Time
45mins
Prep 15 mins
Cook 30 mins

Comfort food at it's best!

Ingredients Nutrition

Directions

  1. Crust: Mix flour and salt; cut in shortning until the size of peas.
  2. Add water and stir with a fork until mixture forms a ball of dough; add more water if needed.
  3. Roll out on a floured board.
  4. Filling: Combine broth, carrots, and potatoes in saucepan.
  5. Bring to a boil; reduce to a simmer for 10 minutes.
  6. In lg skillet, heat oil; add mushrooms and onions; saute for 3 minutes.
  7. Add poultry seasoning, thyme and pepper.
  8. Add broth mixture and peas.
  9. Mix flour and water until smooth; whisk into vegetables.
  10. Bring to a boil; stir in the chicken.
  11. Pour mixture into 2 qt shallow baking dish (11x7).
  12. Top with crust, trim and flute edge.
  13. Cut out a small round in the center for steam to escape.
  14. Bake at at 425* for about 25 minutes, until bubbly and crust is golden.

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