Chicken Pot Pie(Low-Fat, Low-Sodium)

• pie dough for 2-crust pie
• 1 medium onion, sliced
• 1 Tbsp. oil
• 2 Tbsp. or more flour
• 2 Tbsp. low-sodium chicken bouillon granules
• 1/2 tsp. dry thyme
• 1/4 tsp. black pepper
• 2 c. cubed potatoes
• 2 c. cut up chicken, diced
• 1 1/2 c. peas
• 1 1/2 c. carrots
• 3/4 c. corn
• 1 Tbsp. fresh parsley
• 1 c. skim milk

1. Heat oil; add onion.
2. Stir often until tender.
3. Combine flour, bouillon, thyme and pepper.
4. Stir into onion mixture.
5. Cook, stirring for 1 minute.
6. Gradually stir in milk.
7. Cook until thickened.
8. Stir in vegetables, chicken and parsley.
9. Fill pie shell.
10. Bake at 375u0b0 for 45 minutes to 1 hour until bubbly and brown.
11. Serves 8.

pie, onion, oil, flour, chicken bouillon granules, thyme, black pepper, potatoes, chicken, peas, carrots, corn, fresh parsley, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406561 (may not work)