Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Low Cal Pot Pie October 22, 2012

Filed under: Chicken,Dinner — lewissisters @ 3:40 am

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.



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