Old-Fashioned Chicken Pot Pie

By deedavis

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 spray(s) butter-flavour cooking spray
• 1 tsp salted butter
• 1 small uncooked onion(s), chopped
• 2 cup(s) fresh 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(s) frozen mixed vegetables
• 1 cup(s) canned chicken broth
• 3 cup(s) (chopped) cooked skinless, boneless chicken breast(s), chopped
• 2 Tbsp all-purpose flour
• 1/2 cup(s) fat-free evaporated milk, divided
• 4 roll(s) reduced-fat crescent roll dough, unrolled

Details

Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from weightwatchers.com

Preparation

Step 1

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.