Lighter Chicken Pot Pie
- SERVES
- 8
- SERVING SIZE
- 3/4 cup
- COOK TIME
- 30 Min
Got your plate ready? Good, 'cause you're going to want a bowl of this Lighter Chicken Pot Pie. It's got all the cozy mixed in, like veggies and chicken in a lightened-up cream sauce. Don't worry, we've even added a bit of crust to this diabetic-friendly chicken pot pie!
What You'll Need
- 1 tablespoon light margarine
- 1/2 cup chopped onion
- 8 ounce mushrooms, coarsely chopped
- 1 1/2 cup frozen mixed vegetables, thawed
- 3 cup cooked diced chicken
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon black pepper
- 1 cup reduced sodium fat-free chicken broth
- 1/2 cup fat-free evaporated milk
- 2 tablespoon all-purpose flour
- 4 slice reduced-fat crescent rolls (from an 8-ounce package)
What to Do
- Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
- In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms and cook 3 to 5 minutes, or until just softened. Add vegetables, chicken, thyme, salt, if desired, pepper, and broth; simmer 5 to 6 minutes.
- In a small bowl, whisk evaporated milk and flour. Pour into skillet and continue to cook 3 to 5 minutes, or until sauce is thickened.
- Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.
- Bake 20 to 25 minutes, or until hot and bubbly and crust is golden.