Serves: 8
Prep: 45 minutes
Bake: 20 minutes

2	uncooked pie crusts (can use Pie Crust recipe or premade frozen pie crusts)
2	teaspoon canola oil
2	cloves garlic, minced
1½	pound chicken breast, cubed
1½	cups carrots, chopped
½	cup celery, chopped
½	cup all-purpose flour
¼	cup dry sherry
3	cups chicken broth
¼	cup heavy cream
½	teaspoon dried thyme
	salt and pepper to taste

1.  Preheat oven to 425°F.
2.  Heat oil in large pot over medium-high heat.  Add garlic and cook for 30 seconds.  Add chicken and sauté until golden brown.
3.  Add vegetables.  Stir in flour.  Stir in sherry.  Stir in broth, water, cream, thyme, salt and pepper.  Bring to boil, reduce heat and simmer 25 to 30 minutes, until vegetables are tender. Pour mixture into 13×9 baking dish.
4.  Roll pie dough into 11×15-inch rectangle.  Roll dough loosely around a rolling pin and unroll onto baking dish.  Ease dough into dish by lifting edge and pressing dough into dish bottom.  Trim overhang to ½-inch.  Fold overhang under itself and flute edges. 
5.  Bake 20 minutes, until golden brown.

Chicken Pot Pie with Biscuits Variation:  Prepare recipe as described above.  Substitute pie crust with biscuit dough cut into 3-inch rounds and arranged evenly over the pot pie filling.

Per Serving: 532 cal., 29 g fat (17 g sat. fat), 112 mg chol., 248 mg sodium, 270 mg pot., 39 g carb., 4 g sugar, 2 g fiber, 22 g pro.