Friday, November 5, 2010

Starting on the recipe a day again-ahhhhhhhhh!!!!


2 serving’s butter-flavor cooking spray
1 tsp butter
1 small onion, chopped
2 cups mushrooms, sliced
¼ tsp paprika
1 tube reduced fat crescent rolls dough, unroll 4 rolls
¼ tsp dried thyme, crushed
½ tsp salt, or more to taste
¼ tsp black pepper
2 cups frozen mixed vegetables
1 cup chicken broth
3 cups chopped cooked chicken breast
2 tbsp all-purpose flour
½ cup fat-free evaporated milk, divided

Preheat oven to 375 degrees F. Coat a 10-inch round shallow baking dish with cooking spray. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 min. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 min. In a small cup, combine flour and ¼ cup of the evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 min. Stir in remaining ¼ cup of evaporated milk and cook until mixture is slightly thickened, 2 to 3 minutes more. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border with a hole in the middle. Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
5 points per serving
From: Weight Watchers

I really liked this one.  I had never made chicken pot pie before I made this one.  I don't use many frozen vegetables.  When it asks for them I will just get the fresh stuff.  I only like the taste of frozen peas and spinach.  Everything else taste frozen to me.  We all have to have our quirks.

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