Old-Fashioned Chicken Pot Pie

Prep Time
20 min
Cook Time
40 min
Recipe Details
  • 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) 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
  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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