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Old-Fashioned Chicken Pot Pie

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Weight Watchers Recipe
4.5 Stars
Ratings (1822)
6PointsPlus Value
Prep time: 20 min
Cook time: 40 min
Other time: 0 min
Serves: 6
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.
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  • Recipe

  • Read All Reviews (1664)

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)   
2 Tbsp all purpose flour   
1/2 cup(s) fat free evaporated milk, divided   
4 piece(s) reduced fat crescent roll dough, unrolled   

Instructions

  • 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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SORT REVIEWS BY:  RATINGRATING  | MOST HELPFULMOST HELPFUL | NEWESTNEWEST
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  • court658791 (courtney)
  • 5/24/2013 12:25:14 PM
  •   
  • 4 Stars
  • Read my reviews: (1)

I was actually very surprised by how good this was considering there was practically no butter in it and there wasn't any milk or cream. I only made a few small tweaks. I bought a pre-cooked rotisserie chicken from the grocery store which saved some time. I will say that I did find it a bit bland so I added a fair amount of poultry seasoning which made a world of difference! I also thickened it a bit more with extra flour. Other than that,it was delish!

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • sdfarmer1 (shakis)
  • 5/22/2013 9:18:04 AM
  •   
  • 5 Stars
  • Read my reviews: (1)

Delicious. My husband was convinced that he didn't like chicken pot pie until he tried this.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • mustardseed2007
  • 5/20/2013 2:34:41 PM
  •   
  • 4 Stars
  • Read my reviews: (27)

This was really good!! I added a bit more salt and pepper than was called for. I also used low fat cream of chicken soup instead of the evaporated milk as a previous review suggested. The taste of this was just such a great comfort food meal! I did not lke the fact that it uses 4 crescent rolls when many more come in a pack. Also, I found that the cook time on the veggies was far too long. They were really done after 10 minutes. Other than those tweaks, this recipe was awesome.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • kstokesharrison (kimyla)
  • 5/17/2013 10:12:09 AM
  •   
  • 5 Stars
  • Read my reviews: (17)

Very tasty!!!

  • 1 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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