LIGHT CHICKEN POT PIE RECIPE

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 small onion ((finely chopped))

8 oz mushrooms ((chopped))

2 small stalks celery ((chopped))

2 cups frozen mixed vegetables

8 oz skinless, boneless chicken breasts ((cooked and diced))

2 tbsp whole wheat flour

1 tbsp light butter

1 cup fat free chicken broth

1/2 cup fat free evaporated milk

1 tsp salt

1/4 tsp black pepper

1 tsp dried thyme

1/2 tsp paprika

4 slices reduced fat crescent roll dough

Directions

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

Double this

Nutrition

• Calories: 210 kcal
• Total Fat: 6.3 g
• Saturated Fat: 2.6 g
• Cholesterol: 30 mg
• Sodium: 748 mg
• Total Carbohydrate: 23.9 g
• Dietary Fiber: 3 g
• Total Sugars: 3.9 g
• Protein: 15.3 g