Chicken Pot Pie

• Pie
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts, cooked
• 1 onion, diced
• 2 celery ribs, diced
• 8 ounces carrots, chopped in 1/4-inch rounds
• 10 ounces mushrooms, sliced
• 1 red bell pepper, diced
• 12 ounces frozen tiny peas
• 1/2 cup fat-free chicken broth
• 3 cups skim milk
• 5 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• salt and pepper
• Crust
• 2 cups low-fat biscuit mix (Bisquick Heart Smart)
• 2 eggs, beaten
• 1/2 cup skim milk

1. Preheat oven to 375.
2. Heat olive oil and butter in dutch oven. Add all vegetables but frozen peas and saute until slightly softened (5-10 minutes).
3. Sprinkle flour across vegetables and saute over medium-low heat for another five minutes, stirring often.
4. Add chicken broth and 3 cups skim milk and bring to a boil. Reduce heat and simmer until mixture is thickened (anywhere from 5 to 20 minutes).
5. Remove from heat and stir in chopped chicken and frozen peas. Add salt and pepper to taste.
6. Transfer chicken mixture to a 13x9 casserole dish spritzed with cooking spray.
7. Combine Bisquick, eggs and milk in small bowl. Stir until mixed, then pour across top of casserole.
8. Bake for 20-30 minutes, or until the top is golden brown.

pie, butter, olive oil, chicken breasts, onion, celery, carrots, mushrooms, red bell pepper, peas, chicken broth, milk, flour, thyme, salt, crust, lowfat biscuit, eggs, milk

Taken from www.food.com/recipe/chicken-pot-pie-281216 (may not work)