Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 276.3
- Total Fat: 5.7 g
- Cholesterol: 69.0 mg
- Sodium: 639.3 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 3.7 g
- Protein: 32.9 g
View full nutritional breakdown of Old-Fashioned Chicken Pot Pie calories by ingredient
Old-Fashioned Chicken Pot Pie
Submitted by: SCIENCEGALIntroduction
Thiss comfort-food classic is made lighter with reduced-fat dough and fat-free milk-based cream sauce. With lots of filling foods as ingrediens, it hits the spot any day.Try with different vegetable blends such as an Asian mix or bell pepper and onion strips.
1 serving = 7 WW PP Thiss comfort-food classic is made lighter with reduced-fat dough and fat-free milk-based cream sauce. With lots of filling foods as ingrediens, it hits the spot any day.
Try with different vegetable blends such as an Asian mix or bell pepper and onion strips.
1 serving = 7 WW PP
Number of Servings: 6
Ingredients
-
2 servings butter-flavor cooking spray
1 tsp butter
1 small onion, chopped
2 cups mushrooms, sliced
1/4 tsp paprika
1/4 tsp drid thyme, crushed
1/2 tsp salt, or more to taste
1/4 tsp black pepper
2 cups frozen mixed vegetables
1 cup canned chicken broth
3 cups chopped cooked chicken breast
2 Tbsp all-purpose flour
1/2 cup fat-free evaporated milk, divided
4 reduced-fat creascent rolls dough, unrolled
Directions
Preheat oven to 375F. Coast a 10in round shallow baking dish with cooking spray.
Coat a large pot with cooking spray. Add butter adn melt over medium heat. Add onion and mushrooms and 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 a small cup, combine flour and 1/4 cup of the evaporated milk,; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 mintues. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, 2-3 minutes more.
Spoon chicken mixture into prepared making dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle).
Bake until rolls. are golden brown and filling is bubbly, about 15 minutes.
Cut into 6 pieces and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SCIENCEGAL.
Coat a large pot with cooking spray. Add butter adn melt over medium heat. Add onion and mushrooms and 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 a small cup, combine flour and 1/4 cup of the evaporated milk,; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 mintues. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, 2-3 minutes more.
Spoon chicken mixture into prepared making dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle).
Bake until rolls. are golden brown and filling is bubbly, about 15 minutes.
Cut into 6 pieces and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SCIENCEGAL.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
