Chicken pot pie - healthier version, quick and dairy free

* Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook or 2-3 cups cooked cubed chicken
* Mixed Vegetables, frozen, 1 package (10 oz)
* Olive Oil, 1/4 cup
* Refridgerated Ready made Pie crust, roll out type - single 9" or your own crust with Crisco if dairy free
* Flour, white, 1/3 cup
* Onions, raw, chopped/sliced 1 medium (2-1/2" dia)
* Chicken Broth or Bouillon, 3 cup (8 fl oz)
* Mushrooms, canned, 1 cup

salt & white pepper to taste

1. cut chicken into cubes and boil with a slice of onion or use left over chicken cooked and cut into cubes. (I usually just save chicken breasts/tenders and freeze from regular meals and make this when I have enough), making it a real quick meal
2. Chop the rest of the onion, add oil to large pot and saute onions with some salt on low heat (don't want any color on the onion, just softened)
3. Add a little of the broth and stir in flour, add the rest of the broth, until desired thickness, then add all other ingredients and mix well. Heat up and then pour into 12" square casserole dish (don't line with pie crust, only put the crust as a lid on top to reduce calories.)

Bake at 450F for 15-20min or until crust is browned

Number of Servings: 6

Recipe submitted by SparkPeople user MIN150MPH.