Veggie Pot Pie

When I think of chicken pot pie I think of an unhealthy dinner.  Traditionally it is heavy meaty mixture placed inside of a buttery pie crust or underneath a biscuit topping.  I am a firm believer that any food can be lightened up, so after some online research I came up with the below recipe.  Do people always eat pot pie in a bowl?  The flavor of this dish was A-mazing, but it for sure didn't turn out firm.  And maybe it isn't supposed to, but I would eat this pot pie for every meal if I could!  After making it I thought the portion size for pp was so-so, so....serve it with a side salad and fruit and you are good to go!

Servings: 6
Serving Size: 1/6 of pot pie, or about 1 cup
Point Plus: 6pp
Prep Time: 20 minutes
Cook Time: 50 minutes
Level of Difficulty: Easy
Rating: 5 - Excellent

Ingredients
1 Pillsbury pie crust

Filling
1 T. olive oil
1 cup carrot, chopped
1 cup onion, chopped
1 cup mushrooms, chopped
1 cup potato, chopped into small cubes
1 cup celery, chopped
1 cup frozen petite peas
1.5 ounces (about 1/3 cup) all-purpose flour
1/3 cup water
3 cups, lower sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 t. fresh thyme, chopped
Rosemary
Cooking spray

Preparation
Preheat oven to 400°. To prepare filling, add olive oil to a Dutch oven and heat over medium-high heat. Add carrot, onion, celery, thyme & Rosemary; cook 8 minutes or until vegetables are soft. Add broth and potato & mushrooms; bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in peas, 1/2 teaspoon salt, and pepper. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 50 minutes or until golden and bubbly. Let stand 10 minutes.

Tip
I didn't make this into a chicken pot pie because I didn't have any chicken!  You could easily add chicken, or a different assortment of veggies, depending on what you have on hand!

XOXO Katie