OLD FASHION CHICKEN POT PIE

Old-Fashioned Chicken Pot Pie

main meals
POINTS® Value: 5Servings:
6Preparation Time:
20 minCooking Time:
40 minLevel of Difficulty: Easy

We made this comfort food classic lighter with reduced-fat crescent roll dough and a skim milk-based cream sauce. It totally hits the spot.

Ingredients:
2 serving butter-flavor cooking spray
1 tsp butter
1 small onion(s), chopped
2 cup mushroom(s), sliced
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/2 tsp table salt, or more to taste
1/4 tsp black pepper
2 cup frozen mixed vegetables
1 cup canned chicken broth
3 cup cooked chicken breast, chopped
2 Tbsp all-purpose flour
1/2 cup fat-free evaporated milk, divided
4 roll reduced-fat crescent roll dough, unrolled

Instructions:
Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
Cut into 6 pieces and serve.

Notes:
Make this recipe to your family's taste with different frozen vegetable blends such as an Asian mix or bell pepper and onion strips.