Make Over Chicken Pot Pie

Servings - 6    Serving size - 1/6 of recipe    Pointsplus per serving - 8 points+

Calories - 291,   Total Fat - 13.7g,  Carb. - 30g,   Protein - 13.2g,  Fiber - 2.7g

2 TBS unsalted butter

1/2 cup onion, chopped

1/2 cup celery, chopped

1 clove garlic, minced

1- 10.75 oz. can Campbell's 98% fat free Cream of Chicken soup

1 cup skim milk

meat from one whole chicken breast, cooked and diced

10 oz. package of frozen mixed vegetables ( such as carrots, peas and corn ) 

salt and pepper, to taste

1/2 tsp.dried thyme leaves

one Pillsbury refrigerated pie crust

1.  In a large skillet, over med heat, melt butter and saute the onion, garlic and celery until it starts to soften, about 5 minutes.  Turn off the heat. 

2.  Whisk in the condensed soup and milk.  Stir in the chicken, frozen vegetables, salt and pepper, and thyme.  Mix to combine.  

3.  Preheat oven to 400 degrees F.  Spray a 3 quart casserole dish or a big pie dish with cooking spray.  Pour the mixture from the skillet into the dish.  Top with pie crust.  Pinch the edges and cut a few slits in the top.  Brush the crust with milk.  

4.  Bake for about 40 min. or until the crust is golden and the inside is bubbly.  Let stand for 10 minutes before eating to allow the inside to thicken.