Friday, September 9, 2011

Old Fashioned Chicken Pot Pie

This is comfort food at its best. Filling, flavorful, and healthy! Great in the fall and winter.Also, if your in a rush and don't have time to bake or boil chicken, stop by the grocery store on the way home and pick up a rotisserie chicken and then simply pull the meat off the bone and discard the skin and fat. Great short cut tip!

  • 1 tsp butter     
  • 1 small onion, chopped     
  • 2 cups mushroom, 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 cups frozen mixed vegetables   
  •  1 cups canned chicken broth     
  •  3 cup (chopped or shredded) chicken breast without skin (we used a store bot rotisserie chicken to save time)
  • 2 Tbsp all-purpose flour   
  • 1/2 cup fat-free evaporated milk, divided   
  •  4 rolls reduced-fat crescent roll dough, unrolled


  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. 
Nutritional Information:
Each serving is 6 Weight Watcher Points+
Recipe from 

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