4.5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 190.0
  • Total Fat: 5.1 g
  • Cholesterol: 33.7 mg
  • Sodium: 500.5 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 18.7 g

View full nutritional breakdown of Old-Fashioned Chicken Pot Pie calories by ingredient
Report Inappropriate Recipe

Old-Fashioned Chicken Pot Pie



Introduction

I received this basic recipe from a friend. I can not take credit for it really, but it is an easy recipe to make and tasted pretty good. You can use make the recipe to suite your families taste by using different frozen veggie blends and spices.
I received this basic recipe from a friend. I can not take credit for it really, but it is an easy recipe to make and tasted pretty good. You can use make the recipe to suite your families taste by using different frozen veggie blends and spices.

Number of Servings: 6

Ingredients

    2 servings butter-flavor cooking spray
    1 TBSP Brummel & Brown spread
    1 small onion
    2 cups sliced mushrooms
    1/4 tsp paprika
    1/4 tsp thyme
    1/2 tsp salt (or more to taste)
    2 cups frozen mixed vegetables
    1 cup chicken broth
    3 cups chicken breast, chopped
    2 Tbsp all-purpose flour
    1/2 cup fat-free evaportated milk, divided
    4 rolls reduced-fat crescent roll dough, unrolled

SparkPeople Sponsored Video


Directions

Preheat oven to 375F. Coat 10-inch round shallow baking dish with cooking spray.

Coat a large pot with cooking spray. Add butter and melt over med. heat. Add onion and mushrooms and cook until tender. About 5 minutes.
Stir in spices. Add veggies, broth and chicken. Cover and simmer 15 minutes.

In a small cup, combine flour and 1/4 cup evaporated milk; stir into chicken mixture. Cook over meium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup evaported milk and cook until mixture is slightly thickened, 2-3 minutes more.

Spoon chicken mixture into prepared baking dish. Unrool 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







Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This dish was easy to make and a welcome relief from recipes that call for canned soup with so much sodium in it. I used only 1/4 tsp of salt, and it tasted great. Thanks for this recipe. - 4/22/10

    Was this review helpful?   yes  No
  • I am going to use pie crust on bottom and going to make a lattice top with the crescent rolls. I am glad there is no canned soup in this one also . - 1/7/13

    Was this review helpful?   yes  No
  • This dish was easy and SOOO YUMMY!!! - 1/2/12

    Was this review helpful?   yes  No
  • I love this recipe! - 1/12/10

    Was this review helpful?   yes  No