Old-Fashioned Chicken Pot Pie
- Total Time
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.
butter flavour cooking spray2 spray(s)
salted butter1 tsp
uncooked onion(s)1 small, chopped
fresh mushroom(s)2 cup(s), sliced
dried thyme¼ tsp, crushed
table salt½ tsp, or more to taste
black pepper¼ tsp
frozen mixed vegetables2 cup(s)
canned chicken broth1 cup(s)
cooked skinless boneless chicken breast(s)3 cup(s), chopped
all-purpose flour2 Tbsp
fat free evaporated milk½ cup(s), divided
reduced fat crescent roll dough4 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.