Eat Vicariously With Me: Chicken Pot Pie

I had some leftover roasted chicken and random leftover vegetables in the fridge that I needed to get rid of, so it seemed a Chicken Pot Pie was in order. This one is really oniony, just because I was in the mood for a lot of caramelized onions, so cut back to half an onion if you don't want onion to be one of the main flavors of this dish.

This recipe makes four servings. I made two pot pies (2 servings each), but you could easily make 4 individuals or one big one. That would be a judgment call on your part I suppose.

If you count Weight Watchers Points, I calculated this as 8 points a servings. (Please recalculate on your own if you want to be sure. I don't count onions or carrots as points, so if you do, your count will obviously be different than mine.)

Chicken Pot Pie

1 tsp. olive oil
1 large yellow onion, quartered and thinly sliced
2 cups cooked chicken, cubed
1 cup cooked carrots, cubed
1 cup cooked potatoes, cubed
1 cup frozen peas, thawed
2 Tbsp. butter
2 Tbsp. flour
1 1/2 cups chicken stock
1/2 cup whole milk
1/2 package low fat bread dough (store bought, from the refrigerated section)
salt and pepper

Over medium heat, saute the onions in the olive oil (with liberal amounts of salt and pepper) until soft, brown, and caramelized, about twenty minutes. Mix with chicken and other veggies, and put aside.

To prepare the sauce, melt the butter in a saucepan over medium low heat. Whisk in the flour, and cook for three of four minutes, being very careful not to let the butter brown. Slowly add in the the stock and milk, whisking as you add it in. Let this thicken for five or ten minutes, whisking occasionally so lumps don't develop.
Pour sauce over chicken and veggies.