Hearty Chicken Pot Pie

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 diced (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 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. Heat oil in large skilled over medium heat. Add mushrooms and onion; saute 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.

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