Preheat oven to 375 and spray a 10 inch pie plate
with cooking spray (butter flavored is best). In a
medium sized pot, melt butter over medium high
heat. Add in onions and celery and cook until
tender, about 3 minutes. Add in mushrooms and cook
for another 3 minutes. Stir in broth, chicken,
vegetables, paprika, thyme and salt and pepper.
Cover and simmer on medium for about 12-15
minutes.
In a small bowl, whisk together the evaporated milk
and flour. Pour into chicken and vegetable mixture
and continue to cook on medium heat, stirring
constantly until the sauce is thickened, about 3
minutes.
Pour mixture into prepared pie plate, and arrange
crescent roll slices around the outside edge,
leaving the pie open in the center.
Place into oven and bake until the crust is golden
brown, and the center of the pot pie is bubbly,
about 15 minutes. Let cool 10 minutes before
serving.
Serving
Suggestions
1/6 of the pie
Originally Submitted
11/11/2013
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