Pot pies, Meat pies.....

Ok...here are two of my favorite recipes. I'm kind of stingy with recipes, so I need to be better at sharing them. Sorry. K- here goes.

Hearty Chicken Pot Pie (Nanc-this is the one I made for you after Rylan was born)

1 can 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 diced (about 1 1/2 cups)
2 Tbsp olive oil
2 cups quartered medium mushrooms (of course I leave these out...so your chose)
1 med onion, chopped
1 cup frozen peas
1/3 cup all-purpose flour
1 refrigerated unbaked piecrust (for 9 inch pie) ***I actually use two pie crusts...one for the bottom and one on top***
2 1/2 cups chopped cooked chicken

makes 6 servings

Directions:

Combine broth, 1 cup water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 min.

Preheat oven to 425 degrees. Heat oil in a large skillet over med heat. Add mushrooms and onion; saute' until softened, about 5 min. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to med-high; bring to a boil.

Put one piecrust on the bottom of baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a hole in the center of top piecrust.

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