Chicken Pot Pie

Ingredients

• 1/4 cup low-fat cream cheese
• 2 tablespoons butter
• 1 cup flour
• salt and pepper
• 2-3 tablespoons cold water
• 4 boneless skinless chicken breast halves
• 2 cups chicken stock
• 3 carrots, diced
• 2 zucchini, diced
• 2 stalks celery, diced
• 1 onion, diced
• 8 ounces frozen peas
• 6 tablespoons milk
• 2 tablespoons cornstarch
• 1/4 cup chopped parsley (or 1 Tblsp. dried parsley)

Directions

1. 1

   Place the cream cheese and butter in a large bowl. Using a wooden spoon, beat until blended. Add the flour to the bowl with 1/8 teaspoons of salt. Using a pastry cutter or 2 knives, cut the mixture until it resembles coarse crumbs. Add the water 1 Tblsp. at a time lightly mixing until the dough holds together. Cover and refrigerate at least 1 hour. Meanwhile, trim fat from chicken and halve lengthwise. Bring stock to a boil. Add chicken and simmer about 5 minutes or until tender; transfer to a plate. Return stock to a boil; add the vegetables and simmer about 5 minutes. With a slotted spoon, transfer the vegetables to a bowl. Shred chicken; add to vegetables. Simmer stock about 8 minutes, until reduced to 1 1/2 cups. In a bowl blend 1/4 cup of the milk with the cornstarch. Stir into the stock to thicken slightly. Remove stock from the heat; combine with chicken and vegetables. Add parsley and season with pepper. Spoon into 13 x 9 baking dish. Preheat oven to 350*. On a lightly floured board, roll out dough to fit dish. Lay the dough over dish, press to seal the edges, and trim the overhang. Make pastry leaves from trimmings and brush pie with remaining milk. Bake 45-60 minutes, until crust is golden and chicken is hot. To make leaves; Roll out dough thinly. With a sharp knife, cut several strips of dough 1 inch wide. Make diagonal cuts along each strip to make diamond shaped pieces. With the knife, very gently score lines on each diamond to make the veins of the leaf.