Old-Fashioned Chicken Pot Pie
4
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Cooking spray
2 spray(s)
Salted butter
1 tsp(s)
Onion
1 small, chopped
Mushrooms
2 cup(s), sliced
Paprika
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 (corn, lima beans, snap beans, green peas, and carrots)
2 cup(s)
Reduced-sodium chicken broth
1 cup(s)
Cooked skinless, boneless chicken breast
3 cup(s), chopped, chopped
All-purpose flour
2 tbsp(s)
Fat free evaporated milk
½ cup(s), divided
Reduced fat crescent roll dough
4 piece(s), unrolled
Instructions
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.
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