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Old-Fashioned Chicken Pot Pie 



main meals 


POINTS® Value: 5 
Servings: 6 
Preparation Time: 20 min 
Cooking Time: 40 min 
Level of Difficulty: Easy 

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. 

Ingredients 


2 serving(s) butter-flavor cooking spray 

1 tsp butter 

1 small onion(s), chopped 

2 cup(s) mushroom(s), sliced 

1/4 tsp paprika 

1/4 tsp dried thyme, crushed 

1/2 tsp table salt, or more to taste 

1/4 tsp black pepper 

2 cup(s) frozen mixed vegetables 

1 cup(s) canned chicken broth 

3 cup(s) cooked chicken breast, chopped 

2 Tbsp all-purpose flour 

1/2 cup(s) fat-free evaporated milk, divided 

4 roll(s) reduced-fat crescent roll dough, unrolled 

Instructions 

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. 

Notes 

Make this recipe to your family's taste with different frozen vegetable blends such 


as an Asian mix or bell pepper and onion strips. 

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