This Skinny Chicken Pot Pie has crustless bottom and a homemade pie topping using the two ingredient dough. This Chicken Pot Pie is filled with skinless, boneless chicken, onions, carrots, peas, and celery  for a comfort food classic.

Ingredients

• 1 Tbsp land o lakes light butter made with canola oil or light butter
• 1 pound cooked and shredded boneless skinless chicken breasts
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/4 cup all purpose flour
• 1 cup reduced-sodium fat free chicken broth
• 1/2 cup frozen baby peas, thawed
• ½ cup frozen corn, thawed
• 2 Tbsp fat free half and half
• 1 Tbsp dried rosemary
• 1/2 tsp salt, or more to taste
• 1/4 tsp black pepper

Ingredients for Pie Crust Top:

• 1/2 cup nonfat plain Greek yogurt
• 1/2 cup gold medal self-rising flour
• 1 large egg for egg wash

Directions:
Step 1:

1. Preheat oven to 400 degrees. Melt butter in a large nonstick skillet over medium-high heat. Add celery, carrots and onion and cook, stirring frequently, until vegetables begin to soften, about 3-4 minutes then add flour to make roux.
2. Reduce heat and shredded cooked chicken, stirring, until vegetables are well blended. Stir in broth; bring to a boil over high heat, stirring occasionally.
3. Reduce heat to medium; simmer 5 minutes. Add peas, corn, half and half, rosemary, salt and pepper; simmer, stirring occasionally, until mixture is thickened, and vegetables are just tender, about 5-8 minutes.
4. Place the chicken mixture in a lightly sprayed with nonstick cooking spray 8-inch pie dish.

Step 2:

1. In a large bowl, add yogurt first, followed by the self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
2. Flour your hands and work surface and begin kneading. I knead my dough in the bowl because its less messy. Knead until you can easily form a ball, about 5 turns.
3. Roll dough out on parchment paper making the shape of an 8-inch circle and place over pie filling.
4. Mix one egg and 1 tbsp water together and brush on top of our crust to help brown the top.
5. Cook for 25 minutes until top is golden brown.

Servings: Makes 4 servings.  3 Freestyle SmartPoints® for 1 serving (1/4 of the pie dish)