1 (10 3/4 oz.) can condensed chicken broth
1 1/3 c. water, divided
4 medium carrots, thinly sliced (about 1 1/2 c.)
3 medium red potatoes, scrubbed and diced (about 1 1/2 c.)
2 tbsp. olive oil
2 c. quartered medium mushrooms
1 medium onion, coarsely chopped
1 c. frozen peas
1/3 c. all-purpose flour
1 refrigerated unbaked pie crust
2 1/2 c. chopped cooked chicken

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. 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 remaining 1/3 cup water into the flour until smooth. Whisk into vegetable mixture. Increase heat to medium-high; bring to a boil. Spread out pie crust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than 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 from center with a cookie cutter. Cook about 20 minutes.