8ozskinless, boneless chicken breasts - (cooked and diced)
2tbspwhole wheat flour
1tbsplight butter
1cupfat free chicken broth
½cupfat free evaporated milk
1tspsalt
¼tspblack pepper
1tspdried thyme
½tsppaprika
4slicesreduced fat crescent roll dough
Instructions
Preheat oven to 375 and spray a 10” pie plate with cooking spray (butter flavored is best).
In a medium sized pot, melt butter over medium high heat. Add in onions and celery and cook until tender, about 3 minutes. Add in mushrooms and cook for another 3 minutes. Stir in broth, chicken, vegetables, paprika, thyme and salt and pepper. Cover and simmer on medium for about 12-15 minutes.
In a small bowl, whisk together the evaporated milk and flour. Pour into chicken and vegetable mixture and continue to cook on medium heat, stirring constantly until the sauce is thickened, about 3 minutes.
Pour mixture into prepared pie plate, and arrange crescent roll slices around the outside edge, leaving the pie open in the center.
Place into oven and bake until the crust is golden brown, and the center of the pot pie is bubbly, about 15 minutes.
Let cool 10 minutes before serving.
Notes
The entire recipe makes 6 servingsThe serving size is 1/6th of the pie