Chicken Pot Pies

Preheat oven to 375 degrees F (190 degrees C).

Saute the Onion (1/2 cup) and Garlic (2 cloves) over medium heat until onions turn translucent then add the Carrot (1/2 cup). Stir mixture and cook for about 8 minutes until carrots are slightly softened.

Add diced Celery (1/2 cup), Frozen Green Peas (1/2 cup), and Chicken Breasts (3 cups) and cook for 3 to 4 minutes more, stirring frequently.

Sprinkle All-Purpose Flour (1/2 cup), on top of veggies and chicken, stir in completely and cook for another 2 to 3 minutes, until you notice some thickening. Add Low-Sodium Chicken Broth (2 cups), and White Wine (1/2 cup), and stir until the broth starts to thicken and there are no lumps.

Add Salt (to taste), Ground Black Pepper (to taste), Fresh Thyme (1 Tbsp), Fresh Rosemary (1/2 Tbsp), and Chicken Bouillon Cubes (to taste). Stir well and then add Fat-Free Half And Half (1/4 cup).

Cook for about 10 minutes until you notice some of the liquid reducing and the pie filling thickening. Set aside. Fill casserole dish with filling and top with the Pie Crust (1); unroll the crust and place it gently on top of the casserole dish, pressing down slightly on the crust at the rim of the dish.

With a serrated knife, poke several holes in the top of the crust to allow steam to escape while your pie is cooking. Bake for 20 minutes, then set aside to cool and thicken for 15 to 20 minutes.

Serve and enjoy!