Hearty Chicken Pot Pie

1 can (10 3/4 oz.) condensed chicken broth
1 1/3 c. water, divided
4 medium carrots, thinly slice (about 1 1/2 c.)
3 medium red potatoes, scrubbed and diced (about 1 1/2 c.)
2 T. olive oil
2 c. quartered medium mushrooms (about 8 oz.), I use the canned ones
1 medium onion, coarsely chopped
1 c. frozen peas
1/3 c. all-purpose flour
1 (15 oz.) pkg. refrigerated pie crusts (I make my own, see recipe below)
2 1/2 c. chopped cooked chicken

Combine broth, 1 cup water, carrots and potatoes in a medium saucepan.  Bring to a boil over medium-high heat.  Reduce heat and simmer until tender, about 10 minutes.  Preheat oven to 425 degrees.  Heat the oil in a large nonstick skillet over medium heat.  Add the mushrooms and onion.  Cook, stirring occasionally, until the vegetables are softened.  Stir in the broth mixture and peas.  Increase heat to medium-high and bring to a boil.  Whisk the remaining water into the flour until smooth.  Whisk flour mixture into vegetable mixture.  Boil, stirring frequently, until thickened.  Remove from heat.  Unroll 1 pie crust onto a floured surface.  Measure and roll, if necessary, to fit 1 inch larger than top of a shallow 2-quart baking dish (I used a 10" pie plate).  Line the baking dish with the crust.  Stir the chicken into the vegetable mixture and pour into the baking dish.  Place the remaining crust over the filling; trim and flute edge.  Cut a scalloped round from the center with a cookie cutter.  Bake until filling is bubbly and crust is browned, about 20 minutes.

One 9" Pie Crust:
1 c. flour
1/2 t. salt
1/3 c. oil
2 T. water
Mix in bowl in the order given, using a fork.  Roll between two sheets of waxed paper.
Even for 2-crust pies, just make one recipe at a time.