Old-Fashioned Chicken Potpie (Family Meals)

SmartPoints® value per serving
Total Time
57 min
10 min
35 min


Cooking spray

2 spray(s)

Regular butter

1 tsp

Cremini mushroom(s)

2 cup(s), or white variety, sliced

Uncooked onion(s)

1 small, chopped

Cooked skinless boneless chicken breast(s)

3 cup(s), chopped, coarsely chopped

Frozen mixed vegetables

2 cup(s)

Canned chicken broth

1 cup(s)

Table salt

½ tsp


¼ tsp

Dried thyme

¼ tsp

Black pepper

¼ tsp

Fat free evaporated milk

½ cup(s)

All-purpose flour

2 Tbsp

Reduced fat crescent roll dough

4 piece(s)


  1. Preheat oven to 375°F. Spray 10-inch shallow round baking dish or casserole dish with nonstick spray.
  2. Spray large pot with nonstick spray. Add butter and melt over medium heat. Add mushrooms and onion; cook, stirring, until softened, about 5 minutes. Stir in chicken, mixed vegetables, broth, salt, paprika, thyme, and pepper. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.
  3. Meanwhile, whisk together 1/4 cup of evaporated milk and the flour in small bowl until smooth; stir into chicken mixture. Cook over medium heat, stirring constantly, until sauce bubbles and thickens, about 2 minutes. Stir in remaining 1/4 cup evaporated milk and cook 3 minutes longer.
  4. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange around inside edge of baking dish to form border (the middle will not be covered). Bake until crust is golden brown and filling is bubbly, about 15 minutes.
  5. Per serving: 1/6 of potpie


No dish warms the body and soul as deliciously as a homemade chicken potpie. Start your meal with a wintery salad of escarole, pomegranate seeds (arils), and radicchio dressed with balsamic vinegar and sprinkled with salt and pepper.