My sister made this amazing chicken pot pie for tonight’s dinner. I was really excited when I learned it uses crescent rolls for the crust. I love crescent rolls just plain, so I knew the crust would be great. When we were eating the pie, it was amazing! It was really filling and had a ton of flavor even with lower calories. Give it a try, you can put any veggies in you like and you will have a great comfort food meal to make now that the weather is getting colder.
Low Calorie Old-Fashioned Chicken Pot Pie
2 sprays butter-flavor cooking spray
1 tsp salted butter
1 small uncooked onion (my sister used onion flakes)
2 cups fresh mushrooms
¼ tsp paprika
¼ tsp dried thyme
½ tsp table salt
¼ tsp black pepper
2 cups frozen mixed vegetables (my sister used pees, corn and green beans, but you can use anything you like)
1 cup canned chicken broth
3 cups cooked skinless, boneless chicken breasts (three chicken breasts)
2 Tbsps all-purpose flour
½ cup fat-free evaporated milk
4 rolls reduced-fat crescent roll dough
1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
2. 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.
3. 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.
4. 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.