Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon light margarine
  • 1/2 cup chopped onion
  • 8 ounce mushrooms, coarsely chopped
  • 1 1/2 cup frozen mixed vegetables, thawed
  • 3 cup cooked diced chicken
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon black pepper
  • 1 cup reduced sodium fat-free chicken broth
  • 1/2 cup fat-free evaporated milk
  • 2 tablespoon all-purpose flour
  • 4 slice reduced-fat crescent rolls (from an 8-ounce package)

Instruction

  • Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
  • In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms and cook 3 to 5 minutes, or until just softened. Add vegetables, chicken, thyme, salt, if desired, pepper, and broth; simmer 5 to 6 minutes.
  • In a small bowl, whisk evaporated milk and flour. Pour into skillet and continue to cook 3 to 5 minutes, or until sauce is thickened.
  • Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.
  • Bake 20 to 25 minutes, or until hot and bubbly and crust is golden.