Chicken Pot Pie YUM!

So...this is one of those foods that I ADORE...I never thought I would! Turns out Robin Miller of the Food Network has the BEST recipe for it as far as I am concerned! Today I am making it. It is the perfect day for it...cold, snowy, and comfort food is definitely the way to go! I have made some adjustments to her recipe...but I have found it to be delicious and figure friendly! I make it in my Le Creuset soup pot...and it turns out FABULOUS...

Ingredients
2 teaspoons olive or vegetable oil
1 cup chopped onion
4 cloves garlic chopped (My addition)
4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups (only 2 cups goes in, you can use the rest for another recipe later in the week)
2 tablespoons all-purpose flour
1 teaspoons dried thyme (I add about 2 tsp and add sage as well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
2 carrots, peeled and chopped
2 celery stalks, chopped (I use one for flavor, but I am not a fan!
4 medium red potatoes cut into 1-inch cubes (I use 2 red and 2 of another kind)
1 (14 1/2-ounce) can crushed tomatoes (I use diced)
1 cup reduced-sodium chicken broth
1/4 cup dry white wine (I use 1/2 cup)
1 teaspoon Dijon mustard (I add about 2 tsp)
1/2 cup frozen corn kernels
9-inch refrigerated pie crust
1 egg, lightly beaten (I don't do)

Directions
Preheat oven to 425 degrees F.
Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute 2 minutes. Add chicken and saute 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate.
In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender.

If you have a LE CREUSET that is large enough...I cook it in the pot and then put the crust over the top!

Transfer stew to a clean 2-quart casserole dish and stir in corn.
Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking.
Place casserole dish on baking sheet and bake 8 to 10 minutes, until crust is golden.