Hearty Chicken Pie

Comfort food at it's best!

• Ready In: 45 mins
• Serves: 6

Ingredients

• Crust

• 2  cups flour
• 1  teaspoon salt
• 3⁄4 cup shortening
• 1⁄4 cup  ice water

• Filling

• 18  ounces chicken broth
• 1 1⁄2 cups  diced carrots
• 2  cups  peeled diced potatoes
• 2  tablespoons olive oil
• 2  cups  sliced fresh mushrooms
• 1  cup  chopped onion
• 1⁄2 teaspoon poultry seasoning
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon pepper
• 1  cup  frozen peas
• 1⁄3 cup flour
• 1⁄3 cup water
• 2  cups  chopped  cooked chicken

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.