Photo of Old-fashioned chicken pot pie by WW

Old-fashioned chicken pot pie

6
4
4
SmartPoints® value per serving
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)

Uncooked onion(s)

1 small, chopped

Fresh mushroom(s)

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

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(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.

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.