Chicken Pot Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 servings butter-flavored cooking spray
• 2 cups frozen mixed vegetables
• 1 teaspoon butter
• 1 cup canned chicken broth
• 1 small onion, chopped
• 3 cups cooked chicken breasts, chopped
• 2 cups mushrooms, sliced (canned ok)
• 1/4 teaspoon paprika
• 1/2 cup fat-free evaporated milk, divided
• 1/4 teaspoon dried thyme, crushed
• 4 reduced-fat crescent rolls
• 1/2 teaspoon salt (or more)
• 1/4 teaspoon black pepper

Recipe

• 1 preheat oven to 375. 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 ¼ cup of the evaporated milk; stir into chicken mixture. cook over medium heat until thickened, stirring constantly, about 2 minute stir in remaining ¼ cup of evaporated milk and cook until mixture is slightly thickened, 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.
• 5 prep time: 20 minute.
• 6 cook time: 40 minute
• 7 serves 6.