0Chicken Pot Pie (Myfitness Pal

• Old Fashioned Chicken Pot Pie
• Ingredients
• For the crust
• 6 3/4 ounces all-purpose flour (about 1 1/2 cups), divided
• 1/4 teaspoon salt
• 7 tablespoons unsalted butter, chilled
• 5 tablespoons ice water
• For the 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 1/2 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
• Directions

1. To prepare crust: Weigh or lightly spoon 6 3/4ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine flour with 1/4 teaspoon salt in a large bowl, and cut in 7 tablespoons of butter with a pastry blender or 2 knives until mixture resembles coarse meal. Then 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.
2. Preheat oven to 400u0b0F.
3. 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 and bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl and 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 400u0b0F for 50 minutes or until golden and bubbly. L

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Taken from www.epicurious.com/recipes/member/views/0chicken-pot-pie-myfitness-pal-53072531 (may not work)