Chicken pot pie

I've made this recipe twice now. Its brilliant because I can just use rotisserie chicken straight from the store and because it tasted wa-ay richer than it actually is while still feeling like comfort food. The recipe is from here although I do not use their crust at all. The first time we made it we used frozen butter pastry to enclose it, which made it much richer. This time we covered the top with biscuit and it tasted so wonderful that I suspect this is how we will be making it. The biscuit recipe we used is the one logged here. We should probably have a little more biscuit than what we made to cover the pie completely, but the calories are calculated according to the proportions below.

Ingredients

2 tablespoons oil

1 cup chopped carrot 

1 cup chopped onion 

1 teaspoon chopped fresh thyme (I used dried)

3 cups fat-free, lower sodium chicken broth (I used water and a little salt)

2 1/3 cups cubed red potato 

1.5 ounces (about 1/3 cup) all-purpose flour

1/3 cup water

2 cups diced cooked rotisserie chicken 

1 cup frozen petite peas

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper

Cooking spray 

Method

1. Preheat oven to 400°F or 200 C.
2. To prepare filling, heat oil over meduim-high heat. 
3. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. 
4. Add water, salt and potato; bring to a boil. Cover and simmer 10 minutes. 
5. Combine flour and 1/3 cup water in a small bowl; stir with a whisk until smooth. 
6. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. 
7. Stir in chicken, peas, 1/2 teaspoon salt, and pepper. 
8. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. At this point we popped this in the oven and started making the biscuit dough since the filling should cook longer than the biscuit (40mins vs 15mins). After the dough was ready we pulled out the dish and carefully put the biscuit dough on top. 
9. Bake at 400° for 15-20 minutes or until golden and bubbly. Let stand 10 minutes.

Nutrition

As written, this dish makes about 8 servings of 470 kcals each.