The Best Chicken Pot Pie EVER!

Seriously, I'm so glad we discovered this chicken pot pie recipe, because it is the best I have ever had. You would never guess that it is a Weight Watchers recipe. If you're opposed to using crescent roll dough from the grocery store, I'm sure you could whip up a batch of your own to use.



The Best Chicken Pot Pie
adapted from Weight Watchers
Yield: 6 servings

What You Need
butter-flavored cooking spray
1 tsp. butter {or margarine}
1 small onion, chopped
2 cups mushrooms, sliced
1/4 tsp. paprika
1/4 tsp. dried sage
1/2 tsp. salt, or to taste
1/4 tsp. black pepper
2 cups frozen mixed vegetables {Any combination would work, but I use the traditional corn, green beans, carrots, and peas.}
1 cup reduced-sodium canned chicken broth
3 cups chicken breast cooked and chopped {roasted or boiled}
2 Tbsp. all-purpose flour
1/2 cup fat-free evaporated milk, divided
4 rolls, reduced-fat crescent roll dough, unrolled

What To Do
~ Preheat oven to 365 degrees F.
~ Coat and 8x8 square baking dish with cooking spray. {Or, use a 10 inch round baking dish, as the original recipe states.}
~ Coat a large pot with cooking spray.
~ Add butter and melt over medium heat.
~ Add onion and mushrooms and cook until tender, stirring frequently, approx. 5 minutes.
~ Stir in paprika, sage, 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 stir until mixture is slightly thickened, about 2 to 3 minutes more.
~ Spoon chicken mixture into prepared baking dish.
~ Arrange crescent rolls around inside edge of dish to create a border {there will be an empty space in the middle}
~ Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
~ Cut into 6 pieces and serve. Pin It