Chicken Pot Pie

1/3 cup plus 1-1/2 tbsps all-purpose flour, divided
Salt to taste
2 tbsps butter or margarine
2 tsps water
2 tsps vegetable oil
1 cup coarsely chopped celery
1 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped carrot
1 clove garlic, minced
1 cup chicken or vegetable broth
2 cups cubed cooked chicken
1/4 cup fresh or frozen peas
1/4 cup chopped fresh parsley
2 tbsps snipped fresh dill
1/8 tsp ground black pepper

Preheat the oven to 375 deg F. In a medium bowl, mix together 1/3
cup of
the flour and salt, if using. Using a party cutter or two sharp
knives, cut the butter into the flour mixture until mixture
resembles
coarse cornmeal. Sprinkle the water over the surface of the flour
and
stir until mixture forms a ball. Cover and chill 20 minutes. In a
large nonstick skillet, heat the oil over medium-high heat. Add the
celery, mushrooms, onion, zucchini, carrot and garlic; cook,
stirring, until vegetables are slightly softened, about 3 minutes.
Stir in the remaining 1-1/2 tablespoons flour until absorbed. Stir
in
the broth; cook, stirring, until mixture had thickened. Stir in the
chicken, peas, parsley, dill, pepper and additional salt, if using.
Spoon into a 1-1/2 quart baking dish (a casserole or souffle dish
works well). Roll the dough out between two pieces of wax paper
until
1 inch larger than the circumference of the baking dish. Lift
carefully and place over chicken mixture. Prick with a fork to
vent.
Bake 40 minutes or until the crust is golden and the filling is
heated through.

Serves 4
287 Calories;12g Fat;3g Fiber;26g Protein;19g Carbs;76mg Chol;396mg
Sodium