Easy Lighter Chicken Pot Pie

My family really likes Chicken Pot Pie so I tried to make a healthier version with some of their favorite vegetables. You can add whatever vegetables you like. Enjoy!

• Ready In: 1 hr
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 1  double crust pie crust
• 1 (15 ounce) can  le sueur peas, drained
• 1 (15 ounce) can  diced potatoes, drained
• 1 (15 ounce) can corn, drained
• 1⁄4 cup  chopped onion
• 2 -3  celery ribs, finely chopped
• 1 (10 3/4ounce) can  98% fat-free cream of mushroom soup
• 1  cup  fat-free half-and-half
• 4  cups  cooked chicken, diced
•  salt and pepper

Directions

1. Preheat oven to 350.
2. Coat a deep dish pie plate with cooking spray. Cover the pie plate with 1 of the crusts.
3. In a large bowl combine all ingredients and mix well. Pour into the pie plate and cover with remaining crust.
4. Bake for 45-50 minutes or until crust is golden brown.