5 Points, 6 servings
You can make a chicken pot pie or substitute 1 lb beef (browned) & beef broth instead of chicken
butter flavored cooking spray
1 tsp butter
2 cups chopped onions - nuke 4 min.
2 cups sliced mushrooms (2-3 cans drained) nuke 2 min.
1/4 tsp paprika
1/4 tsp crushed thyme
1/4 tsp black pepper
1/2 tsp salt (or more)
2 cups frozen vegetables - your choice
1 cup chicken broth
3 cups cooked, diced chicken breasts (season w/Johnny's seasoning salt)
1 1/2 Tbsp cornstarch
1/2 cup fat-free evaporated milk - divided (Sandra freezes the rest in a covered container)
4-6 rolls reduced-fat crescent roll dough, UNROLLED
Preheat oven to 375. Spray large shallow baking dish w/cooking spray. Coat large pan with cooking spray. Melt butter over medium heat. Add onions, mushrooms - cook until tender. Add spices, frozen vegetables, broth, chicken. Cover. Bring to low boil. Cook 15 min. (veg are tender). In small container, mix cornstarch & 1/4 C evap. milk. Add to chicken mixture & stir constantly, about 2 minutes. Mixture starts to thicken. Add 1/4 more cup of evaporated milk. Stir & cook another 2-3 min. Pour into greased baking dish. Unroll dough & layer over top to form crust. Leave holes for steam. Bake until rolls are golden brown, about 12-15 minutes.
Cut into 6 pieces & serve.
cblessum on 2/25/2008