Chicken Pot Pie

Although this dish is traditionally unhealthy, 

I was able to make this comfort food with significantly less calories while still retaining the taste we all love.

Ingredients:

3 cups fat-free, reduced sodium chicken broth

1 1/2 cups frozen green peas, thawed
2 potatoes, diced
4 celery stalks, diced
5 large carrots, diced
1 medium yellow onion, chopped
3 skinless, boneless chicken breasts, cut into bite-sized pieces
2/3 cup all-purpose flour, divided
1 1/2 cups fat-free milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Cooking spray
1 sheet pie crust

 Instructions: 

1. Preheat over to 400°.

2. Chop all of the vegetables 

(I used my Cuisinart to speed the process along).

3. Bring broth to a boil in a large pot. 

Add peas, potatoes, celery, carrots and onion to the pot; 

cover, reduce heat, and simmer for 6 minutes. 

4. Add chicken; cook for 5 minutes or until chicken is done. 

Remove chicken and vegetables from broth with a slotted spoon; 

place in a large bowl. 

5.  Increase heat to medium. 

Place the flour into a bowl and then gradually add milk to bowl, 

stirring with a whisk until well blended. 

6. Add milk mixture to broth; 

cook for 5 minutes or until thickened, stirring frequently. 

Stir in chicken mixture, parsley, thyme, salt, and pepper. 

7. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

8. Sprinkle some flour on a work surface; roll dough into a 13 x 9-inch rectangle. 

Place dough over chicken mixture, pressing to seal at edges of dish. 

Cut small slits into dough to allow steam to escape 

and then coat dough lightly with cooking spray. 

9. Place dish on a foil-lined baking sheet. 

Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.