Veggie-Loaded Skillet Chicken Pot Pie

blog.myfitnesspal.com

Gala Spanogians

1 (7.1-ounce/200-gram) refrigerated pie crust (half of a 14.1-ounce/399-gram box)

1 tablespoon canola oil

1 cup (80g) leeks, chopped

1 cup (120g) baby carrots, thinly sliced

1 cup (120gs) fingerling potatoes, thinly sliced

1 ½ cups (165g) 2-inch-long pieces asparagus spears

2 cups (473ml) unsalted chicken stock

2 tablespoons all-purpose flour

¼ teaspoon kosher salt

¼ teaspoon black pepper

8 ounces (227g) shredded skinless, boneless rotisserie chicken breast

½ cup (69g) frozen green peas, thawed

2 tablespoons fresh chives, chopped

Directions at blog.myfitnesspal.com

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