Chicken Pot Pie
Makes 4 servings
|1/2||cup plus 2 tablespoons fat-free reduced-sodium chicken broth, divided|
|2||cups sliced mushrooms|
|1||cup diced red bell pepper|
|1/2||cup chopped onion|
|1/2||cup chopped celery|
|2||tablespoons all-purpose flour|
|1/2||cup fat-free half-and-half|
|2||cups cubed cooked chicken breasts|
|1||teaspoon minced fresh dill|
|1/4||teaspoon black pepper|
|2||reduced-fat refrigerated crescent rolls|
- Heat margarine and 2 tablespoons chicken broth in medium saucepan until margarine is melted. Add mushrooms, bell pepper, onion and celery. Cook 7 to 10 minutes or until vegetables are tender, stirring frequently.
- Stir in flour; cook 1 minute. Stir in remaining 1/2 cup chicken broth; cook and stir until liquid thickens. Reduce heat and stir in half-and-half. Add chicken, dill, salt and black pepper.
- Preheat oven to 375°F. Spray 1-quart casserole with nonstick cooking spray. Spoon chicken mixture into prepared dish. Roll out crescent rolls and place on top of chicken mixture.*
- Bake pot pie 20 minutes or until topping is golden and filling is bubbly.
For 2 cups cubed cooked chicken breast, gently simmer 3 small chicken breasts in 2 cups fat-free reduced-sodium chicken broth about 20 minutes or until meat is no longer pink in center. Cool and cut into cubes. Reserve chicken broth for pot pie, if desired.
|Serving Size:||1 cup pot pie|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||28 %|
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