Michael's Rustic Chicken Pie

6 servings
7 WW points per serving

1 recipe Gluten Free Crescent Roll Pastry
1-2 cups roasted or cooked chicken, cut into cubes
1 (14.5 oz.) can young peas (like LeSeour), (save vegetable liquids for soup)
1 1/2 cups baby carrots
1 (15 oz.) can kitchen cut green beans, drained (save vegetable liquids for soup)
2 Tbsp. butter or lite margarine (like Smart Balance)
2 Tbsp. cornstarch
2 cups low fat -or- skim milk
1 tsp. powdered chicken stock base (like Hormel's Herb Ox Seasoning)
1/4 tsp. dried thyme


Preheat oven to 350 degrees. Mix crescent roll pastry according to directions and roll out to 1/4" thickness in a large rectangle. Cut rectangle in half for a top pastry and a bottom pastry to fit a 12" x 9" casserole dish. Place bottom pastry in the casserole dish and place in preheated oven. Bake 10-15 minutes until pastry is golden brown and crispy to the touch. Place top pastry in freezer until it's time to bake the casserole. While bottom pastry is baking, cook baby carrots in microwave (in a microwave safe bowl with 1/3 cup water) for 5-10 minutes until they are fork tender. Once cooked, drain the water, and slice the carrots into bite size pieces. Set aside.

Next you will make a cream soup for the pot pie. Melt butter in a medium sized saucepan. When butter is sizzling whisk cornstarch into butter, until a thick paste is created (this is called making a "roux"). Turn heat down to medium and add milk. Whisk milk and cornstarch mixture for 10-15 minutes until milk is thickened to a "cream-like" consistency, this is a gluten free cream soup. Whisk constantly while cooking! This mixture WILL burn if you do not! Add salt/pepper, dried thyme, and chicken stock seasoning and whisk in thoroughly. Take cream soup off the heat once thickened.

In a medium sized bowl mix together drained peas, cooked carrots, drained green beans, and cooked, diced chicken. Spoon this mixture over the cooked bottom pastry in the casserole dish. Depending on the size of your casserole dish
, you may not use ALL of the chicken and veggie mixture. Do not overfill the casserole dish, or it will spill over during baking. You can save leftover chicken and veggies to use for soup later.

Remove top pastry from freezer and place on top of casserole dish. Set on large heavy baking sheet (to prevent spills) and bake in 350 degree preheated oven for 20-30 minutes until pastry is golden brown and crispy and pot pie mixture is bubbly. Let cool 5-10 minutes before serving.