Topless Chicken Pot Pie

Preheat oven to 400 degrees F.

Set pie crust, if desired, in a 9-inch deep-dish pie pan if not already in one or divide crust into equal circles if using individual pot pie dishes. If making individual pot pies, place each of the crust circles into an individual dish or ramekin about 4- to 4.5-inches wide, set aide.

Pour 2 teaspoons oil into a medium nonstick saucepan over medium-high heat. When hot, stir in the onion, celery, and carrot and saute for a few minutes. Stir in the garlic and continue to saute for another minute. Scoop this mixture into a medium bowl and set aside.

Combine light cream cheese, half and half, and flour in a small food processor (or electric mixer) pulsing until smooth. In same medium saucepan over medium-high heat, pour in the cream cheese mixture and continue to stir and gently boil until it thickens (about 2 minutes).

Turn off the heat and stir in the pepper, sauteed vegetable, and diced chicken. Spoon mixture into the crust lined pie plate or if making individual pot pies, divide the filling between individual dishes.

For the topping, in medium sized bowl, combine the Panko, oats, and Parmesan cheese and parsley flakes. Spread topping over the top of the large pot pie or small individual pot pies. Coat the top generously with canola or olive oil cooking spray.

Place pot pie(s) on a cookie sheet and bake in oven for about 30 minutes (for one large pie) or 20 minutes (for individual pies) or until crust is nicely browned.