Lightened-Up Chicken Pot Pie

 Ingredients (Serves 6)

• 2 cups cooked chicken breast, diced (skinless)

• 1 cup frozen peas

• 1 cup diced carrots

• 1 cup diced potatoes (small cubes)

• ½ cup corn (optional)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1½ cups low-sodium chicken broth

• 1 cup unsweetened almond milk (or skim milk)

• 2 tbsp flour (or cornstarch)

• 1 tsp thyme

• Salt & black pepper

• Cooking spray

• 1 refrigerated light pie crust (use top crust only)

 Instructions

• Pre-cook potatoes & carrots
  Boil 5–7 minutes until slightly tender. Drain.

• Make creamy filling
  Spray large skillet with cooking spray.
  Sauté onion & garlic 2–3 minutes.
  Stir in flour and cook 1 minute.
  Slowly whisk in broth and milk until smooth.
  Simmer until thickened (3–5 minutes).

• Add chicken & veggies
  Stir in chicken, peas, carrots, potatoes, corn, thyme, salt & pepper.

• Assemble
  Pour mixture into pie dish.
  Place single light pie crust on top.
  Cut small slits for steam.

• Bake
  400°F (200°C) for 25–30 minutes until golden brown.