WW Old-Fashioned Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: butter flavour cooking spray 2 spray(s) salted butter 1 tsp uncooked onion(s) 1 small, chopped fresh mushroom(s) 2 cup(s), sliced paprika ¼ tsp dried thyme ¼ tsp, crushed table salt ½ tsp, or more to taste black pepper ¼ tsp frozen mixed vegetables 2 cup(s) canned chicken broth 1 cup(s) cooked skinless boneless chicken breast(s) 3 cup(s), chopped all-purpose flour 2 Tbsp fat free evaporated milk ½ cup(s), divided reduced fat crescent roll dough 4 piece(s), unrolled
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 min |
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