CAROLYNN’S PANTRY

Chicken Pot Pie

2 tsp margarine
1/2 cup plus 2 tbls 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 tbls all-purpose flour
1/2 cup fat-free half-and-half
2 cups cubed cooked chicken breasts
1 tsp minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
2 reduced-fat refrigerated crescent rolls

Heat margarine and 2 tbls. 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 remaining1/2 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. (Reserve remaining rolls for another use, or bake and serve as a side dish.)

Bake pot pie 20 minutes or until topping is golden and filling is bubbly.

Note: For 2 cups cubed cooked chicken breast, gently simmer 3 small skinless 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.

Servings: 4  (1 cup pot pie)

Cal. 256… Carbs. 18g…Fat  8g, Saturated Fat: 2g… Fiber: 2g… Protein: 24g