Lighter left over chicken pot pie

When I was in New York I had the opportunity to have lunch in a restaurant that George Washington (yes, that George Washington) used to frequent. The story goes that the beef pot pie on the menu was his favorite and is still served to this day. Of course I had to try it and found it noticably interesting that the pot pie, rather than having crust all around just had crust on the top (more like a cobbler). This is a much lighter way to enjoy pot pie and makes it easier on your total calorie and saturated fat count. So if you are hankering for some all american comfort food, this chicken pot pie will certainly fit the bill.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 tablespoon minced garlic
• 1/2 chopped onion
• 3-4 diced carrots
• 3-4 diced celery stalks
• 1 3/4 cup low sodium broth
• 1/2 cup skim milk
• 1- 1 1/2 lbs left over chopped chicken
• 1 cup frozen peas OR 1 can peas, drained
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 tablespoon oregano
• 1 tablespoon parsley
• 1 teaspoon thyme
• 1 sheet refrigerated pie dough OR homemade pie dough

Directions:

1. Place a deep pan on medium heat. Add butter and once it is melted add the flour and cook for 1-2 minutes, continually stiring to prevent the roux from browning.
2. Add garlic and onion and cook for 1-2 minutes.
3. Add carrots and celery and cook for 5-6 minutes.
4. Add in broth and milk and simmer for 1-2 minutes. Add in chicken, peas and seasoning. Simmer for 10 minutes uncovered to allow mixture to reduce.
5. Pour mixture into 9x13 inch baking dish.
6. Roll pie dough into 9x13 inch rectangle and place over the top of the pot pie, using your fingers or a fork to seal the edges.
7. Bake at 350 degrees for 30 minutes or until golden brown.
8. Enjoy

Handy tip: If you want to prep this ahead of time and cook later on, just pour the mixture into your pie pan and (once cooled a little), put plastic wrap over the top. Put the rolled out dough over the top and completely seal that in plastic wrap too. When you are ready to bake, pre-heat the oven, remove all the pastic wrap and pick up where you left off on step 6. I typically make this on Sunday and then serve it Monday or Tuesday when I am short on time.