I found this lighter version recipe that truly rivals the full fat ones...really! I've tweaked it a bit to make it easier and less time consuming to make.
Refrigerated Pie Crust
1 1/2 cups chopped cooked chicken
3 - 4 cups of vegetables
1 12-ounce can evaporated skim milk
1/4 cup all-purpose flour
1/4 cup water
1 teaspoon instant chicken bouillon granules
1/2 teaspoon dried sage, marjoram, or thyme crushed (fresh herbs if you've got them)
1/8 teaspoon pepper
I buy one of the grocery store's roasted chickens, pick it clean shredding the chicken and use about half of the roaster for the pot pie (you need at least 1 1/2 cups of chicken) and reserve the other half for some other comfort food casserole. You can then use the carcass to make some chicken stock if you are so inclined. Spread out the chicken pieces covering the bottom of a 12 x 7 1/2 x 2 inch rectangular baking dish that you sprayed with nonstick cooking spray.
Prepare your vegetables...if you are using fresh you'll need to saute them until just tender. I used the frozen Alexia Saute Vegetables for this one...they come with an herb infused olive oil to saute them in. With this pot pie I used the Saute Reds in a thyme infused olive oil. I also had some leftover roasted butternut squash and red onions.
Bake in a 375 F degree oven for 30 minutes or until the mixture is heated through and the pastry is golden brown. Makes about 5 - 6 servings.
Since I walked for 45 minutes this morning AND did my free weights, does that mean I can have a second helping? Better not...gotta dump the plump! Enjoy!