- 1 tbsp canola oil
- 1 cup finely chopped onions
- 1 cup finely chopped carrots
- 1 1/2 tbsp all-purpose flour
- 3/4 cup low-sodium chicken broth
- 1/2 cup skim milk
- 1/2 cup low-fat cheddar cheese
- 1 1/2 cups cooke and coarsely chopped boneless, skinless chicken breast
- 1 1/2 cups frozen peas
- 1/2 tsp celery salt
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup canola oil
- 3-5 tbsp ice-cold water
Preheat the oven to 375°F. Lightly spray a 9-inch pie plate with cooking spray.
To make the filling: In a large skillet, heat the oil over medium heat. Add the onions and carrots and cook until softened, about 5 minutes. Add the flour and cook, stirring, for 30 seconds. Slowly whisk in the chicken broth and milk. Simmer until slightly thickened, about 5 minutes. Whisk in the Chedder until melted, then stir in the chicken, peas, and celery salt. Scrape the filling into the prepared pie plate.
To make the pastry: In a small bowl, whisk together the flour and salt. Mix in the oil with a fork. Knead in enough water until the crust just holds together. On a lightly floured surface, roll out the dough to a 10-inch circle. Drape the crust over the filling in the pie plate and tuck in the sides. Cut two vents in the top of the crust and bake for about 30 minutes, or until the crust is golden and the filing is bubbling.