Old-Fashioned Chicken Pot Pie

Photo by carla s.

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings 6 points

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Ingredients

  • 2 serving(s) butter-flavour cooking spray

  • 1 tsp butter

  • 1 small onion(s), chopped

  • 2 cup(s) 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) roasted chicken breast, chopped

  • 2 Tbsp all-purpose flour

  • 1/2 cup(s) fat-free evaporated milk, divided

  • 4 roll(s) reduced-fat crescent roll dough, unrolled

Directions

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.

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