Chicken Pot Pie

Last Sunday my husband turned 30! We spent the weekend snowboarding in Vermont and got home just in time for dinner Sunday. I was honestly a bit sick of eating out so I wanted to make dinner at home. I decided to make my husband's FAVORITE food of all time- chicken pot pie. I spent time scouring for recipes the whole way home from Vermont and ended up decided on using this recipe.

It came together easily and quickly. John was in heaven- he could live off of pot pie. While it isn't my favorite food in the world I do enjoy it and found this recipe to be quite delicious. It wasn't as heavy as a typical pot pie and was a very healthy alternative to a comforting classic. This will definitely be repeated in our house!

Source: Slightly adapted from WeightWatchers.com

Ingredients:
Cooking Spray
1 tsp. butter
1 small onion, chopped
2 cups sliced mushrooms
1/4 tsp. paprika
1/4 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
1 cup chopped raw carrots
1 cup frozen peas
3 cups chopped, cooked chicken breast
1 cup chicken broth
2 tbsp. flour
1/2 cup reduced fat evaporated milk
4 triangular reduced fat crescent rolls, 1/2 a tube

Directions:

• Preheat oven to 375ºF. Coat a 9-inch round pie 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.

** 6 PointsPlus per 1/6 of the recipe