Old-Fashioned Chicken Pot Pie 5pts

By deanarrca

Ingredients

• 2 serving(s) butter-flavor cooking spray
• 1 tsp butter
• 1 small onions, chopped
• 2 cups mushrooms, 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 cups frozen mixed vegetables
• 1 cups canned chicken broth
• 3 cups cooked chicken breast, chopped
• 2 Tbsp all-purpose flour
• 1/2 cups fat-free evaporated milk, divided
• 4 rolls reduced-fat crescent roll dough, unrolled

Details

Servings 6

Preparation

Step 1

POINTS Value:    5
Servings:  6
Preparation Time:  20 min
Cooking Time:  40 min
Level of Difficulty:  Easy

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.