Old-Fashioned Chicken Pot Pie

I got this recipe right from the Weight Watchers Site. It was filling, not difficult to make and we enjoyed eating it!

Old-Fashioned Chicken Pot Pie

		PointsPlus® value | 6 Servings |  6 Preparation Time |  20 min Cooking Time |  40 min Level of Difficulty |  Easy

Ingredients

·  2 spray(s) butter-flavour cooking spray

·  1 tsp salted butter

·  1 small uncooked onion(s), chopped

·  2 cup(s) fresh 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 skinless, boneless chicken breast(s), 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.