Photo of Old-fashioned chicken pot pie by WW

Old-fashioned chicken pot pie

SmartPoints® value per serving
Total Time
1 hr
20 min
40 min
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.


cooking spray

2 spray(s)

salted butter

1 tsp(s)

uncooked onion(s)

1 small, chopped

fresh mushroom(s)

2 cup(s), sliced


¼ tsp(s)

dried thyme

¼ tsp(s)

table salt

½ tsp(s), or more to taste

black pepper

¼ tsp(s)

frozen mixed vegetables

2 cup(s)

reduced sodium canned chicken broth

1 cup(s)

cooked skinless boneless chicken breast(s)

3 cup(s), chopped, chopped

white all-purpose flour

2 Tbsp

fat free evaporated milk

½ cup(s), divided

reduced fat crescent roll dough

4 piece(s), unrolled


  1. Preheat oven to 375ºF. 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 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.
  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.


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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