Weeknight Chicken Pot Pie

By cserumga

- from Taste of Home - Light and Tasty magazine Oct/Nov 2007 p54

- makes 6 servings

Ingredients

• 1 * 1 small onion, chopped
• 1 * 1 teaspoon canola oil
• 1-1/2 * 1-1/2 cups fat-free milk, divided
• 1/2 * 1/2 cup reduced-sodium chicken broth
• 3/4 * 3/4 teaspoon rubbed sage
• 1/8 * 1/8 teaspoon pepper
• 1/4 * 1/4 cup all-purpose flour
• 4 * 4 cups cubed cooked chicken breast
• 3 * 3 cups frozen chopped broccoli, thawed and drained
• 1-1/2 * 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
• 1 * 1 tube (11.3 ounces) refrigerated dinner rolls

Preparation

Step 1

* In a large nonstick saucepan, saute onion in oil until tender. Stir in 3/4 cup milk, broth, sage and pepper. In a small bowl, combine flour and remaining milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the chicken, broccoli and cheese; heat through.

* Transfer to a 2-qt. baking dish coated with cooking spray. Separate rolls; arrange over chicken mixture. Bake, uncovered, at 350° for 25-30 minutes or until filling is bubbly and rolls are golden brown.