Chicken Pot Pie

Always a family favorite. I like to cut down on time by using a rotisserie chicken and frozen veggies.

Ingredients

• 2 tbsp olive oil
• 1 white medium onion, diced
• 4 large celery stalks, diced
• 3 garlic cloves
• 6 tbsp whole wheat flour
• 2 C chicken broth
• 10 oz frozen peas and carrots
• 3 C cooked chicken, chopped
• 1 9in pie crust
• salt and pepper

Instructions

1. Preheat oven to 420 F.
2. Heat the oil in a medium pot.
3. Add onions and celery and cook until translucent.
4. Add garlic, cook for 1 minute.
5. Add flour and stir for 2 minutes.
6. Add the broth a little at a time, scraping any flour off the sides and bottom.
7. Let simmer until sauce has thickened.
8. Stir in the peas and carrots and chicken.
9. Season to taste with salt and pepper.
10. Remove from heat.
11. Spray pie pan with cooking spray.
12. Add mixture to pie pan.
13. Cover with pie dough, crimping edges.
14. Bake for 20 minutes, until crust is golden brown.