Healthy Chicken Pot Pie

(Photos above of potpie without crust; one shows the veggies well)

2, 12 oz. bags steam fresh vegetables, any variety ( I use broccoli, cauliflower, & carrots)
6 T. SR flour
1 t. salt
1/2 t. poultry seasoning
1/2 t. pepper
2 1/2 c. 1% or skim milk
1 c. finely chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 large can sliced mushrooms, drained
1/2 c. sour cream, I used fat free
4-6 boneless skinless chicken breasts, cooked, cut into bite size pieces
1-2 box(es) Pillsbury refrigerated pie crusts, softened, depending on how much crust you want (it's my favorite part!!)

                                                                                                                   Picture to the right is of the unbaked crust added to potpie ----> 

Cook and drain vegetables as directed on bags. Heat oven to 375 degrees. In a 2 qt pan, mix flour, salt, poultry seasoning, pepper, and milk with whisk until blended. Stir in onion. Cook over medium heat 4-6 minutes, stirring constantly, until thickened. Stir in soups and sour cream. Add chicken, vegetables, and mushrooms. Mix well. Cook, stirring frequently, until thoroughly heated. Pour into sprayed 9x13 dish. Unroll pie crust and place over hot filling. (If you use all four crusts, you will have to accordion fold it on top to fit them all on top. There will be some hanging on the sides of the dish.) Seal edge and flute if desired. Cut several slits in crust before baking. Bake 40-50 minutes or until golden brown and mixture is bubbly. Let stand 10 minutes before serving.

photo above is of baked chicken pot pie~~YUM!!

picture below is a serving, ready to eat!