Chicken Pot Pie

serves 8

  • Pillsbury refrigerated pie crust ( 2 crusts)
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1 c. carrots, sliced
  • 1 c. frozen peas
  • 1/2 c. sliced celery
  • 4 T. light stick butter
  • 1/2 c. chopped onion
  • 1/2 c. flour
  • salt and pepper to taste
  • 2-1/2 c. fat-free chicken broth
  • 1 c. skim milk

Preheat oven to 425 degrees.

Place chicken, carrots, peas and celery in a large pot. Cover with water. Boil for 15 minutes or until chicken is cooked through. Drain.
Unroll 1 pie crust and place in the bottom of pie dish. Spread chicken mixture over crust.

Meanwhile, melt butter in a sauce pot. Add onion and cook until tender. Stir in flour, salt and pepper. Gradually whisk in broth and milk. Cook, stirring constantly until thickened. Pour flour mixture over chicken mixture.

Unroll remaining crust and place over mixture in pie dish. Crimp edges, cut four slits in the top to let steam escape. Bake at 425 for 30-35 minutes or until browned and bubbly. Let stand 15 minutes before cutting. If you want your filling firmer, let stand longer.

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