Hearty Chicken Pot Pie

Who knew chicken pot pie could be healthy and still delicious? I made a few simple changes to my best friend's mom's recipe. This is comfort food at its best. I hope you enjoy this recipe as much as my husband and I enjoyed it last night.
Yield-4 servings
Ingredients
2 Tsp of Olive Oil
1 Cup chopped white onion
1/3 Cup flour
1+3/4 Cups reduced sodium chicken broth
2/3 Cup skim milk (of course you can use whole milk or 1%)
3/4 Rotisserie chicken with skin removed and peeled into pieces (the more white meat the better)
1/2 Cup frozen peas
3 Sliced carrots
3 Sliced celery stalks
3 Small red potatoes (cubed)
8 Ounce container of sliced mushrooms
2 Pie crusts (Pillsbury All-ready Pie Crust)
***This is a picture of how I like to slice my vegetables!

Directions
Preheat the oven to 425 degrees.
Remove the pie crusts from the refrigerator and let them sit at room temperature for at least 15 minutes.
Add 2 teaspoons of olive oil to a large pan and heat over medium-high heat. Add carrots, celery, and onions and cook until the vegetables soften. Make sure to stir the vegetables while they are cooking so they do not burn. I let my vegetables cook for about 10 minutes.
While the vegetables are cooking, heat the cubed potatoes and mushrooms in the microwave in separate bowls for 3 minutes or until the vegetables are soft. It may take a lot longer to cook the potatoes depending on how big your potato cubes are.
Drain any excess water from the vegetables that may have accumulated after the vegetables cooked. Then, set aside when finished.
Return to your carrots, celery and onions and add the milk and flour. Your stove should still be on medium-high heat.

Gradually add the chicken broth and stir constantly. Bring to a boil and stir the mixture until thick.
Finally, add the potatoes, mushrooms, frozen peas and chicken and stir.

Spray your pie or pyrex dish with nonstick cooking spray.
Place one crust on the bottom, then fold in your filling and top with the other crust.

Make sure you cut slits in the top of the crust for ventilation.
Bake at 425 degrees until the crust is brown, 30-35 minutes.

To make this recipe even healthier, use only the top of the crust. I love the crust so much though that it is not worth it to me! 

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