Chicken Pot Pie Recipe

4 tablespoons butter
½ cup diced onion
½ cup diced celery
1 (8-ounce) package sliced mushrooms (about 3 cups)
1/3 cup all-purpose flour
1 (14 1/2-ounce) can lower sodium chicken broth
1 1/4 cups 2 percent low-fat milk
1/3 cup chopped fresh parsley
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup frozen peas
3 cups (1 pound) cooked chopped chicken
½ (15-ounce) package refrigerated pie dough
1 egg yolk
1 tablespoon water

1. Preheat the oven to 375 F. In a large nonstick skillet, melt butter over medium-high heat. Add onion, celery and mushrooms; sauté 6 minutes. Sprinkle with flour; cook and stir 1 minute. Add broth and milk; increase heat, cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly.
2. Remove from heat; stir in parsley, thyme, salt, pepper, peas and chicken. Spoon into 13-by-9-by-2-inch baking dish or shallow 3-quart casserole dish.
3. On a lightly floured surface, roll pie dough to about 1-inch larger than baking dish. Place over top of filling; fold edges under to make a hem and press down with fork. Cut vents on top and brush with glaze. Bake 40 minutes or until golden brown. Serves 8.

By Jean Kressy, "Relish the American Table," January 29, 2006

Per serving: 351 calories, 18g fat, 22g prot., 25g carbs., 2g fiber, 361mg sodium.