Old-fashioned chicken pot pie
1 small, chopped
2 cup(s), sliced
½ tsp(s), or more to taste
Frozen mixed vegetables
Reduced sodium canned chicken broth
Cooked skinless boneless chicken breast(s)
3 cup(s), chopped, chopped
White all-purpose flour
Fat free evaporated milk
½ cup(s), divided
Reduced fat crescent roll dough
4 piece(s), unrolled
- 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.