Low-fat Chicken Pot Pie

Adapted from My Recipes.com

Ingredients

• 2 tablespoons butter 
• 2 tablespoons olive oil 
• 3 cups diced red potato (about 1 pound)
• 2 cups diced white onion 
• 2 cups sliced mushrooms (about 8 ounces)
• 1 cup diced celery
• 1 cup sliced or diced carrot 
• 1/4 cup chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 6 1/2 tablespoons all-purpose flour 
• 3 cups fat-free milk 
• 1/2 cup fat-free, less-sodium chicken broth 
• 2 cups chopped cooked chicken breast (about 12 ounces) 
• 1 cup frozen green peas
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 
• 1 (14 x 9-inch) pie crust, thawed
• Cooking spray 

Preparation

1. Preheat oven to 375°.
2. Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.
3. Spoon mixture into a 3-quart baking dish. Place pie crust on top of mixture in dish and secure pie crust around the top of the dish by pinching over the glass dish edges. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.