healthier chicken pot pie

I usually love the taste of chicken pot pie, but for the longest time I wouldn't make it because it was such a fattening dinner.  The crust of course is the worst part for you, made up of butter and flour, so I figured, why not eliminate the bottom crust since it usually ends up soggy anyway.  

Sometimes chicken pot pie has heavy cream or butter in it, but instead this one uses low fat cream cheese.  I make this a little different every time, depending on what vegetables I have on hand, but this is the basic recipe.  

One Crust Chicken Pot Pie (adapted from kraft family magazine)

*1 lb boneless skinless chicken breasts, cut into 1-in pieces and marinate in italian dressing or oil/vinegar     /garlic/salt 20-30 minutes prior to cooking.
*1/2 onion

*4 oz. 1/3 less fat cream cheese, cubed

* 2 TBS flour

*1/2 cup chicken broth

*1 bunch of broccoli, chopped and 2 carrots peeled and diced

*1 pie crust

1.heat a large pan to medium heat with extra light olive oil.  Add onions and cook for 2 minutes, then add chicken and cook through (about 3 minutes).  Add cream cheese, and stir until melted.  Add flour, mix well.  Add broth and vegetables; cover and simmer 5 minutes.*

2.Pour mixture into deep dish 10-inch pie plate.  Arrange pie crust over filling and flute edges.  Cut four slits in crust to allow steam to escape.  

3.  Bake 30 minutes on 400 or until crust is golden brown.

* I often steam the vegetables separately in the microwave (in my pampered chef veggie steamer) to make this part go a little faster.