Chicken Pot Pie

Peas and carrots, frozen, 1 package (10 oz)
Salt Sense Salt substitute, 1 tsp
Pepper, black, 0.5 tsp
Whole Wheat Flour, 2/3 cup
Smart Balance, Smart Balance Omega Plus Buttery Spread, 2/3 cup (I used stick)
Milk, 1%, 1-1/4 cups
Soup, chicken broth, canned, less/reduced sodium, 1 can
Kroger Clear Chicken Broth, 1 can
Kroger Southern Style Hash Brown diced potatoes, 15 oz
Canned Chicken, 3 large cans
Pie crust - unroll and bake, 4 crusts

In a large sauce pan, melt the butter and add the salt and pepper to the melted butter. Whisk in the flour to make a sort of paste. Add the chicken broth and the milk and bring to a boil. Boil about 1 minute or until sauce begins to thicken. Turn off heat and add the peas and carrots and the diced potatoes as well as the chicken and stir to mix well.

In two pie plates, roll out the bottom crust and trim if needed. Pour approximately 1/2 of the sauce mixture into each of the crust lined pie plates and the cover with another crust. Cut holes to vent, press the edges together to seal and trim. Bake for approximately 35-40 minutes in a 425 degree oven.

Makes approximately 11 servings of 10 ounces each.

Number of Servings: 11

Recipe submitted by SparkPeople user MACMOM6.