Chicken Pot Pie (6 Points+)

Ingredients:

• 2spray(s) butter flavor cooking spray
• 1 tsp salted butter
• 1 small uncooked onion(s), chopped
• 2 cup(s) fresh mushroom(s), sliced
• 1/4 tsp paprika
• 1/4 tsp dried thyme, crushed
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper
• 2 cup(s) frozen mixed vegetables
• 1 cup(s) canned chicken broth
• 3 cup(s) (chopped) cooked skinless boneless chicken breast(s)
• 2 Tbsp all-purpose flour
• 1/2 cup(s) fat free evaporated milk, divided
• 4 piece(s) reduced fat crescent roll dough, unrolled

Directions:

1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
2. Coat a large pot with cooking spray. Add butter and melt over medium heat.
3. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes.
4. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken.
5. Cover and simmer 15 minutes.
6. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture.
7. Cook over medium heat until thickened, stirring constantly, about 2 minutes.
8. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
9. Spoon chicken mixture into prepared baking dish.
10. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle).
11. Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
12. Cut into 6 pieces and serve.