Comfort Food in a Hurry

When the snow flies and all you want

is something warm and filling,

this chicken pot pie fits the bill.

For a relatively quick dinner, 

this is the perfect combination of

fresh and ready-to-make ingredients.

CHICKEN POT PIE

butter-flavor cooking spray

1 tsp butter

1 small onion, chopped

2 cups mushrooms, sliced

1/4 tsp paprika

1/4 tsp dried thyme

1/2 tsp salt, or more to taste

1/4 tsp black pepper

2 cups frozen peas and carrots

1 cup canned chicken broth

3 cups baked chicken breast, chopped

2 Tbsp all-purpose flour

1/2 cup fat-free evaporated milk, divided

4 rolls from 1 pkg reduced-fat crescent rolls

Preheat oven to 375'.

Coat 10" round shallow baking dish with cooking spray.

Coat large pot with cooking spray.

Add butter & melt over medium heat.

Add onion and mushrooms, 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 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 2-3 min. more.

Spoon chicken mixture into prepared baking dish. Unroll

crescent rolls and arrange dough around inside edge

of baking dish to form border, leaving hole in middle.

Bake until rolls are golden brown, about 15 minutes.

Cut into 6 pieces and serve.

WW Points Plus Value per serving: 6