Chicken Pot Pie - cooking recipe

Ingredients

Pie
2 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts, cooked
1 onion, diced
2 celery ribs, diced
8 ounces carrots, chopped in 1/4-inch rounds
10 ounces mushrooms, sliced
1 red bell pepper, diced
12 ounces frozen tiny peas
1/2 cup fat-free chicken broth
3 cups skim milk
5 tablespoons all-purpose flour
1 teaspoon dried thyme
salt and pepper
Crust
2 cups low-fat biscuit mix (Bisquick Heart Smart)
2 eggs, beaten
1/2 cup skim milk

Preparation

Preheat oven to 375.
Heat olive oil and butter in dutch oven. Add all vegetables but frozen peas and saute until slightly softened (5-10 minutes).
Sprinkle flour across vegetables and saute over medium-low heat for another five minutes, stirring often.
Add chicken broth and 3 cups skim milk and bring to a boil. Reduce heat and simmer until mixture is thickened (anywhere from 5 to 20 minutes).
Remove from heat and stir in chopped chicken and frozen peas. Add salt and pepper to taste.
Transfer chicken mixture to a 13x9 casserole dish spritzed with cooking spray.
Combine Bisquick, eggs and milk in small bowl. Stir until mixed, then pour across top of casserole.
Bake for 20-30 minutes, or until the top is golden brown.