Old-fashioned Chicken Pot Pie

   Chicken pot pie is a staple in the South for sure, and this particular recipe version is my wifes'. It was the first thing she ever cooked for me when we first started dating, and is still a favorite! The fact that I enjoyed it so much made me do a double take, as it is also a Weight Watchers recipe! You can watch me make it here!

Old-fashioned Chicken Pot Pie

Ingredients

• 2 servings of butter flavored cooking spray
• 1 Tbs butter
• 1 small onion, chopped
• 2 cups mushrooms, sliced
• 1/4 tsp paprika
• 1/4 tsp dried thyme
• 1/2 tsp table salt, or to taste
• 1/4 tsp black pepper
• 2 cup frozen mixed vegetables
• 1 cup canned chicken broth
• 3 cups cooked chicken, chopped or shredded
• 2 Tbsp all-purpose flour
• 1/2 cup fat-free evaporated milk, divided
• 2 to 4 rolls of crescent roll dough

Instructions

1. Preheat oven to 375 degrees. Coat a 9 x 13 inch casserole dish with cooking spray.
2. Coat a large pan with cooking spray. Add butter and melt over medium heat. then add onion and mushrooms, and cook until tender, about 5 minutes. Stir in paprika, thyme, salt, and pepper. Stir to coat the onion mixture, and then add the mixed veg, broth, and chicken. Stir again, cover, and simmer 15 minutes.
3. In a small cup or bowl, combine flour and 1/4 cup of the milk, then stir into chicken mixture. Cook over medium until thickened, stirring constantly. Stir in remaining 1/4 cup of evaporated milk, and cook until mixture is thickened, about 3 minutes.
4. Spoon the mixture into the casserole dish. Unroll the crescent rolls and arrange dough to cover the chicken. Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve!