Chicken Pot Pie

Submitted by Sugar Dumpling

"Easy to prepare and light recipe."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 1 pie
• Serves: 6

ingredients

• 2 servings butter-flavored cooking spray
• 473.18 ml frozen mixed vegetables
• 4.92 ml butter
• 236.59 ml canned chicken broth
• 1 small onion, chopped
• 709.77 ml cooked chicken breasts, chopped
• 473.18 ml mushrooms, sliced (canned ok)
• 1.23 ml paprika
• 118.29 ml fat-free evaporated milk, divided
• 1.23 ml dried thyme, crushed
• 4 reduced-fat crescent rolls
• 2.46 ml salt (or more)
• 1.23 ml black pepper

directions

1. Preheat oven to 375. Coat a 10 inch round shallow baking dish with cooking spray.
2. 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.
3. In a small cup, combine flour and ¼ cup of the evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minute Stir in remaining ¼ cup of evaporated milk and cook until mixture is slightly thickened, 2 to 3 minutes more.
4. 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.
5. Prep time: 20 minute.
6. Cook time: 40 minute
7. Serves 6.