Light Low-Sodium Chicken Pot Pie

• Everybody loves a delicious chicken pot pie.  When I was growing up we had the frozen variety - which was pretty tasty.  But not as tasty as when I was served one with a puff pastry crust in a restaurant in Boston and realized there is so much more to pot pie than just the frozen variety.  So, here we go - this recipe takes about an hour and a half total to make but most of it is just the baking part.
  
  What you will need:

Pie Filling:

• 2 tablespoons unsalted butter
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 1 teaspoon chopped fresh thyme
• 3 cups fat-free, lower sodium chicken broth
• 2 1/3 cups cubed red potato
• 1.5 ounces (about 1/3 cup) all-purpose flour
• 1/3 cup water
• 2 cups diced cooked rotisserie chicken
• 1 cup frozen petite peas
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 2 teaspoons 1% low-fat milk

Crust:

• 1 1/2 Cups Flour
• 1/4 teaspoon salt
• 1 stick of butter, salted
• 5 tablespoons ice water

Let's Get Cooking:

Crust:

To prepare crust, weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour and 1/4 teaspoon salt in a large bowl; cut in 7 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 5 tablespoons ice water; stir just until moist. Press mixture gently into a 5-inch circle; cover with plastic wrap. Chill 15 minutes. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Chill dough until ready to use.


Pie: 

Preheat oven to 400

To prepare filling, melt 2 teaspoons butter in a Dutch oven over medium-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato; 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 chicken, 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.

Enjoy!