Easy Chicken Pot Pie

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This healthy pot pie is full of delicious, nutritious, and comforting ingredients.

Course: Dinner

Cuisine: American

Keyword: Kid-Friendly, Low-Carb

Servings: people

Calories: 266kcal

1 whole-wheat pie crust or puff pastry, store-bought frozen and thawed (9 inch)
1/4 cup extra virgin olive oil
1/4 cup all purpose flour
2 cups milk 2%
1 cup chicken stock
1/4 cup red onion chopped
1/4 cup celery chopped
2 cups mixed vegetables frozen (mix of carrots, corn, and peas)
1 1/2 cups chicken cooked, chopped into small pieces or shredded (can use rotisserie chicken)
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg beaten

Preheat oven to 375 degrees F.
Heat olive oil over medium heat in a sauté pan. Add the onion and celery and cook for about 5 minutes, or until softened and translucent.
Pour in the flour, whisking constantly, and toast until a golden paste is formed, called a roux. Add the milk, pouring in a steady slow stream, whisking all the while. A thick sauce should form. Whisk in the paprika, thyme, salt and pepper, and the chicken broth. Remove from the heat. Stir in the frozen vegetables and chicken.
Oil the dishes and add the filling. Cover the pie with the pie crust. If serving in individual ramekins, use the container upside down to cut a circle in the pie crust. Seal the edges by crimping with a fork or your fingers. cut off any excess crust around the edges. With a paring knife, slice a few small slits in the middle, top crust of each pie. Brush the top of the crust and edges with the beaten egg, and salt and pepper the crust.
Cook for 30- 40 minutes. Pie is done when filling is bubbling from the top and the crust is a golden brown.

Recipe makes 6 individual pies or 1 large pie.

SmartPoints (Freestyle): 9