Chicken Pot Pie

Ingredients

2 tablespoons olive oil

6 cloves crushed garlic

1 tablespoon picked thyme leaves or 1 teaspoon dried

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1 tablespoon chopped fresh tarragon or 1 teaspoon dried

1 bay leaf

1 teaspoon turmeric

2 teaspoons salt-free all-purpose seasoning

1 teaspoon ground black pepper

1/2 teaspoon salt

2 cups frozen pearl onions, thawed

1 cup carrots, peeled and cut into 1-inch cubes

1 cup celery, cut into 1-inch pieces

1 cup shiitake mushrooms, sliced ½-inch thick

1 cup crimini or button mushrooms, quartered

4 tablespoons flour

1/4 cup Pernod (optional)

3 cups low-sodium chicken stock

1 pound skinless, boneless chicken breast, cut into 2” cubes

1 cup frozen sweet peas, thawed

1/2 cup chopped parsley

Ingredients for the crust

1 and 1/3 cups flour

1/2 teaspoon salt (optional)

1/2 cup trans fat free margarine spread

3 tablespoons ice water

VERSION OF AHA

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