chicken pot pie

1/2 c plus 2 tbsp of fat free reduced sodium chicken broth divided
2 tsp of margarine
2 cups sliced mushrooms
1 cup of diced red bell pepper
1/2 cup chopped onion
1/2 chopped celery
2 tbsp all purpose flour
1/2 c fat free half and half
2 cups cubed cooked chicken breast
1 tsp minced fresh dill
1/2 tsp salt
1/4 tsp black pepper
2 reduced fat refigerated crescent rolls

for 2 cups cubed cooked chicken bresr gently simmer 3 small chicken breast in 2 c fat free reduced sodium chicken broth about 20 minutes or untill meat is no longer pink in the center. cool cut into cubes. reserve the chicken broth for pot pie

1. Heat 2 tbsp of broth and margarine in medium sauce pan over medium heat until margarine is melted. Add mushrooms bell pepper onion and celery cook and stir 7-10 minutes vegtables are tender.
2. Stir in flour cook 1 minute stir in remaining 1/2 c chicken broth cook and stir until liquid thickens reduce heat and stir in half and half stir in chicken dill salt and pepper
3. Preheat oven to 375 spray 1 qt casserole with non stick cooking spray spoon chicken mixture into prepared casserole roll out crescent rolls and place over chicken mixture
4. bake 20 minutes or untill topping is golden and filling is bubbly

Serving Size: makes 4 servingd

Number of Servings: 1

Recipe submitted by SparkPeople user MBUSKEY.