Ingredients

• Crust:  
• 1 ¼ c. flour
• 1 stick cold butter
• ¼ c. cold water
• 1 tbsp. Ground thyme
• ¼ tsp. Salt
• Filling:  5 oz shredded chicken breast
• 2 large carrots, diced
• 1 celery stalk, diced
• 1 small onion, diced
• 8 oz. mushrooms, chopped
• 3 cloves garlic, diced
• 1 c. fat free chicken broth
• 3 tab. Flour
• ½ tsp. Salt and pepper
• ½ tsp. Oregano
• 2 tbsp. parsley

Preparation

1. Prepare crust by cutting diced butter in to the flour and salt, add cold water and mix until a dough forms and holds together.  Chill for one hour.
2. Boil and shred chicken.
3. Dice and saute carrots, celery, and onion for 5-7 minutes.  Add mushrooms and garlic and cook and additional 3 minutes.
4. Combine chicken broth, 3 tbsp. Flour, salt and pepper and add to veggie mixture.  Stir while cooking until thickened.  Add chicken, oregano, and parsley.
5. Roll out crust and top with mixture.  Fold edges over the filling.   Bake at 400-425 for 30-40 minutes or until crust is golden brown.  

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