Chicken Pot Pie

Recipe ingredients:
Pot Pie Filling

1 carrot, thinly cut on the diagonal
2 potatoes , peeled and sliced
1 small onion, chopped
1/2 cup fresh or frozen peas
1 cup chicken broth
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground sage or poultry seasoning
2 cups cubed cooked chicken or turkey

Pastry

1 cup all-purpose flour
1/2 cup stick margarine
2 tablespoons canola oil
4-6 teaspoons skim milk

Prepare your recipe
Preheat the oven to 400°F.
Make your Pot Pie Filling
In a medium skillet, combine the carrots, potatoes, onions
and a small amount of oil.Salt and pepper to taste.
Cook over medium heat for 10 minutes, or until crisp-tender.
Stir in poultry seasoning and 1 cup chicken broth
Cook, stirring, over medium heat until the mixture just comes to a boil.
Add the chicken and heat through.
Transfer the mixture to a casserole or an 8-by-8-inch baking dish.

Make the Pastry:
Place the flour in a small bowl.
Cut in the margarine until the pieces are very fine.
In a cup, stir together the oil and 4 teaspoons of the milk.
Drizzle the oil mixture over the flour mixture. Using a fork,
toss and stir lightly until the dry ingredients are moistened.
If necessary, add milk to moisten. With your hands, gently
shape the mixture into a ball.
Gently roll out the dough to fit the baking pan.
Place the dough on top of the filling.
Cut a few slits in the dough for steam to escape.
Fold the edges of pastry and flute them.
Bake for 25 to 30 minutes, or until the pastry is golden brown.

Makes 4 servings.

Great for using up leftover vegetables,chicken and turkey.