I am so sorry this is so late, I forgot it is Monday! It must have been the excitement of the Packers winning the Super Bowl that threw me off! Anyway, here is a recipe that I love. I can't remember where I got it from, but thanks to one great Chef!
Chicken Pot Pie
Ingredients:
Cooking Spray
1 tsp. butter1 small onion, chopped
1/4 tsp. dried thyme, crushed
1/4 tsp. paprika
Salt and pepper to taste
2 C. frozen mixed veggies
1 C. chicken broth
3 C. cooked chicken breast, chopped
2 Tbsp. all-purpose flour
1/2 C. evaporated milk, divided
Crescent roll dough. unrolled
Instructions:
First, preheat your oven to 375ºF. Coat a round shallow baking dish with cooking spray.
Then, coat a large pot with cooking spray. Add butter and melt over medium heat. Add the onion and cook until tender, stirring frequently, for about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer for about 15 minutes.
In a small cup, combine flour and 1/4 cup of evaporated milk, then stir into chicken mixture. Cook over medium heat until thickened, stirring constantly for about 2 minutes. Stir in the remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
Next, unroll the crescent rolls and arrange dough around inside edge of baking dish. You should have the excess of the dough hanging off two sides. Spoon the vegetable/chicken mixture into the baking dish. Then fold the extra dough back over the top. There will be a hole in the middle. Cook until he dough is golden brown and the filling is bubbly (about 15 minutes).
Enjoy!
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