1 10 3/4-oz. can of condensed chicken broth
1 1/3 c. water, divided
4 med. carrots, thinly sliced
3 med. red potatoes, scrubbed & diced
2 Tbsp. olive oil
2 c. mushrooms, quartered
1 med. onion, coarsely chopped
1 c. frozen peas
1/3 c. flour
1 refrigerated unbaked pie crust for 9-inch pie
2 1/2 c. cooked chicken, chopped

Combine broth, 1 cup of water, carrots and potatoes in a medium saucepan. Bring to a boil, and the reduce heat. Simmer for 10 minutes. Preheat oven to 425° F. Heat oil in a large skillet over medium heat. Add mushrooms and onion. Sauté until softened, about 5 minutes. Stir in broth mixture and peas. Whisk the remaining 1/3 cup water into the flour until smooth, and whisk into the vegetable mixture. Increase heat to a medium-high and bring to a boil. Spread out pie crust on a floured surface. Measure and roll to fit 1-inch larger than the top of a 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer into the baking dish. Place the pie crust over the dish, trim and pinch the edges. Cut a round from the center with a cookie cutter. Bake for 20 minutes, or until crust is browned and filling is bubbly.