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WW Old-Fashioned Chicken Pot Pie Recipe

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This recipe for WW Old-Fashioned Chicken Pot Pie, by , is from Our Fun Family Fitterer Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alexandra Herron


butter flavour cooking spray
2 spray(s)
salted butter
1 tsp
uncooked onion(s)
1 small, chopped
fresh mushroom(s)
2 cup(s), sliced
dried thyme
tsp, crushed
table salt
tsp, or more to taste
black pepper
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
cup(s), divided
reduced fat crescent roll dough
4 piece(s), unrolled

Preheat oven to 375F. 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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 min




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