Tuesday, February 22, 2011

I can't believe this is good for me...

Hello ladies and gentlemen! My apologies for the long delay in posting; I just have not had the motivation to try anything new. However, I did try a new recipe recently that I absolutely fell in love with. Not only because it's super-duper easy, but also because it's delicious.

A friend of mine recommended this Chicken Pot Pie recipe from Weight Watchers, and I have to admit, I was skeptical at first. "Diet food" just never sounds very appealing to me. I was at the grocery store, and decided on a whim to pick up the ingredients to make this, and I am so, so glad I did.

Weight Watchers Chicken Pot Pie -
-2 servings butter-flavor spray
-1 tsp butter
-1 small onion, chopped
-2 cups mushrooms, sliced (optional)
-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 cups frozen mixed vegetables
-1 cup canned chicken broth
-3 cups roasted chicken breast, chopped
-2 tbsp all-purpose flour
-1/2 cup fat-free evaporated milk, divided
-4 rolls reduced-fat crescent roll dough, unrolled

Instructions: Preheat oven to 375F. Coat a 10-inch round (I used square since that's what I have at home haha) shallow baking dish with cooking spray. Coat large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushroom and cook until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, sald and pepper. Add frozen vegetables, broth and chicken. Cover and simmer 15 minutes.
In a small cup, combine flour and 1/4 cup of evaporated milk, stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
Spoon chicken mixture into prepared dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.

My thoughts: YUM! I rarely eat second helpings of anything, but this I couldn't resist. The only thing I might change if I make this again is I think I'll add more herbs (parsley, rosemary, bay leaves and possibly Herbs de Provence). And it would be so easy to double this recipe into a 13 x 9 inch pan if you need to make more than 6 servings. Two thumbs up!


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