1 can (10 3/4 oz) condensed chicken broth
1 1/3 cups water divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and dices (about 1 1/2 cups
2 tablespoons olive oil
2 cups quartered medium mushrooms
1 medium onion coarsely chopped 1 cup frozen peas
1/3 cup all purpose flour
1 refrigerated unbaked pie crust (for 9 inch pie)
2 1/2 cups chopped 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 F. Heat oil in a large skillet over medium heat. Add mushrooms and onion; saute until softened, about 5 minuted. Stir in broth mixture and peas. Whisk remaining1/4 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 flour surface. Measure and roll, if necessary, to fit 1 inch larger that 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 fro the center with a cookie cutter.

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