Sunday, November 2, 2008
Waist Line Friendly Chicken Pot Pie
There isn't much of a crust on this but it still tasted good. You could always add more of the crescent rolls to it and make more crust. I just made the rest of the crescent rolls and served them as a side. Zero leftovers - Nick at it all!
1 tsp butter
1 onion - chopped
2 c. mushrooms - sliced
1/4 tsp paprika
1/4 tsp dried thyme
salt and pepper
2 c. frozen mixed veggies
1 c. chicken broth
3 c. cooked chicken breast chopped - I bought a rotissere chicken already cooked and shredded it
2 TBSP flour
1/2 c. evaporated milk - divided - I used fat free
4 rolls - reduced fat crescent roll dough
1. Preheat oven to 375. Coat daking dish with cooking spray.
2. Coat large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms. Cook until tender - stirring frequently - about 5 min. Stir in seasonings. Add veggies, broth and chicken. Cover and simmer - 15 min.
3. In a small cup, combine flour and 1/4 c. of evaporated milk. Stir into chicken mixture. Cook over medium heat until thickened - stirring constantly - about 2 min. Stir in remaining evaporated milk. Cook until slightly thickened - about 2-3 min more.
4. Spoon mixture into baking dish. Unroll crescent rolls and arrange dough around the dish. Bake until rolls are golden brown and filling is bubbly - about 15 min.