Turn This Ship Around Pot Pie

In an effort to take a healthy spin on notoriously terrible for you meals, I scoured the internet for a healthy chicken pot pie. It was snowing outside and I wanted something warm and delicious. Success! Here is an amazingly delicious version:

I made two little mini ones along with a larger pie. There is something satisfying about enjoying your own little contained pie. Either way, really happy with how it turned out. 


Ingredients
For the crust:
1/2 cup all-purpose flour and 1/2 cup whole wheat flour, plus more for dusting
1/4 teaspoon baking powder
1/4 teaspoon fine salt
4 tablespoons cold butter, cut into small pieces
2 tablespoons skim milk

For the Filling:
3 cups low-sodium chicken broth
5 medium carrots, cut into large chunks
2 tablespoons extra-virgin olive oil
1 large onion, finely diced
3 tablespoons all-purpose flour
1/3 cup skim milk
3 stalks celery, sliced
3 cups shredded cooked chicken breasts
1/2 cup fat-free plain Greek yogurt
1 cup frozen peas
1 1/2 tablespoon chopped parsley, 1 tablespoon chopped chives and 1 1/2 teaspoon chopped thyme
Kosher salt and freshly ground pepper

Directions
Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal.  Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.

Meanwhile, make the filling: Preheat the oven to 425 degrees.Bring the chicken broth and carrots to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and chopped herbs. Season with salt and pepper.

Transfer the filling to a 9" deep pie pan. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.