Old-Fashioned Chicken Pot Pie

2 sprays butter-flavoured cooking spray

1 tsp. butter

1 small onion

2 C. mushrooms

1/4 tsp. paprika

1/4 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. pepper

2 C. frozen mixed vegetables

1 C. chicken broth

3 C. chopped roasted chicken breast

2 Tbsp. flour

1/2 C. fat-free evaporated milk, divided

1 can reduced-fat crescent roll dough, unrolled

Directions:

• 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.

Point value: 6

Servings: 6