Old-fashioned chicken pot pie
Nothing is more satisfying and warming in bitter cold weather than taking a large bite of homemade chicken pot pie. With a hearty filling of onions, mushrooms, your favorite mixed vegetables, and thyme, you'll be asked to make this recipe over and over again. We even made this comfort food classic lighter with reduced-fat crescent roll dough, chicken broth, and a skim milk-based cream sauce. It totally hits the spot. You can also make this recipe to suit your family's taste with different frozen vegetable blends, such as an Asian mix or bell pepper and onion strips. The possibilities are endless!
Butter-flavor cooking spray
1 small, chopped
2 cup(s), sliced
¼ tsp, crushed
½ tsp, or more to taste
Frozen mixed vegetables
Canned chicken broth
Cooked skinless boneless chicken breast(s)
3 cup(s), chopped
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.