Lighter Chicken Pot Pie

From Betty Crocker Cookbook: Bridal Edition

I love a nice bowlful of a warm hearty meal, especially with the unseasonably cold weather we've been having lately.  This lighter version of chicken pot pie is still the perfect comfort food, but not as unhealthy as most comfort foods.  

Of course, being that it only has a top crust, it looks like a pile of slop when it is served.  But, I don't care, it still tastes great!


Ingredients:

1 10-oz box frozen peas and carrots or mixed vegetables

2 T. butter

2/3 cup skim milk 

1/3 cup chopped onion

1/2 t. salt

1/4 t. pepper

1/2 cup flour

1 1/2 cups reduced-sodium chicken broth

2 1/2 to 3 cups cooked chopped chicken

1 ready-to-use pie crust (or your favorite pie crust)

Directions:

In a colander, rinse frozen vegetables to separate; set aside.  Preheat oven to 425 degrees.

In a 2-qt saucepan, melt butter over medium heat.  Stir in milk, onion, salt, and pepper.  Stir in flour.  Cook, stirring constantly, until mixture is bubbly; remove from heat.  Stir in broth.  Return to burner and heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in chicken and vegetables; remove from heat.

Spray a 9-in square baking dish with cooking spray.  Spread mixture into dish.  Top with pie crust.  Bake 25-35 minutes or until golden brown.  Let stand 5-10 minutes before serving.

Yields: 6 servings

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