The Pot Pie Recipe

Here it is!

Ingredients:
14 oz chicken broth
1/2 cup water, and another 1/3 cup water
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 (I don't use these)
1 medium onion, coarsely chopped
1 cup frozen peas
1/3 cup all-purpose flour
2 refrigerated unbaked piecrusts (for 9-inch pie)
2 1/2 cups chopped cooked chicken

Directions:

1. Preheat oven to 425 degrees. (If you use a glass or dark metal pie pan, may need to decrease heat to 400 degrees)

2. Combine broth, 4 oz. water, carrots and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat for 10 minutes.

3. Heat oil in large skillet over medium heat. Add mushrooms (optional) and onion; saute until softened, about 5 minutes. Stir in broth mixture and peas.

4. Whisk remaining 1/3 cup water into the flour until smooth. Then whisk it into vegetable mixture. Increase heat to medium-high; bring to a boil.

5. Grease pie pan and line it with one of the pie crusts.

6. Stir chicken into the vegetable mix. Then transfer it all into the baking dish. Just heap it all in there. It doesn't need to lay flat.

7. Lay the second pie crust over the top. The edges of the top crust should overlap the lower crust. Tuck it around the top of the bottom crust (inside the pan) and pinch it around the edges... so that it creates a seal around the filling.

8. Cut some fun or pretty shape out of the top using a knife or cookie cutter.

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

*You may want to add salt and pepper, but I tend to just allow each person to doctor his/her own food.

I don't have the photo on this computer, but if you want to see what it's supposed to look like, click here.

(FYI--I got the basic idea from a sample recipe my grandma gave me from Easy to Bake, Easy to Make and made several changes.)