I am sitting here in a half food coma staring outside at the last of the snow left from yesterdays sudden surprise. I knew this morning I wanted to make something warm and filling for dinner and immediately I thought of making Greg go all the way out to Boston Market for chicken pot pies. However I knew he would complain about how it would shrink his wallet to much and I knew it would over extend my waist line! So this morning I asked for some feedback on my facebook about what everyone loved in their chicken pot pie. I got tons of different answers and decided to try and incorporate what I thought would make an awesome one!
One of my favorite parts of chicken pot pie is all the vegetables. You can pretty much add whatever you want and it works well. So if there is something you love in yours but I didn’t include in mine, just toss it in! Mix and match and find what makes yours delicious! I love to use these to try different vegetables I know would end up in the trash if just placed on my husband and sons plate. This is just so light and filling you could have it for lunch on a snow day!
Here is what you will need:
- 2 boneless skinless chicken breasts cut into cubes
- 1 cup of uncooked carrots chopped
- 1 cup of uncooked turnips chopped
- 1 cup of uncooked onions chopped
- 1 cup of uncooked celery chopped
- 1 cup of chopped mushrooms
- 1 cup of uncooked peas
- 3 cups of fat free chicken broth
- 2 cups of fat free milk
- 1/2 cup of all purpose flour
- 8 reduced fat crescent rolls
- 1 tsp of salt
- 1 tsp of pepper
- 1 tsp of nutmeg
- 1 tsp of paprika
- 1 tsp of thyme
- 1 tsp of chili powder
Here is what you do:
- Preheat your oven to 375 degrees F
- Bring a large pot to medium heat. Lightly spray the bottom then add the chicken. Let the chicken cook for about 6 to 7 minutes. While chicken is cooking add in the salt and pepper. When chicken is cooked add in all the veggies except the peas. Add in 2 and 1/2 cups of chicken broth and the 2 cups of milk. Set the other 1/2 cup of chicken broth to the side. Let simmer for about 3 to 4 minutes.
- In a separate container add the chicken broth and 1/4 cup of flour. Mix until the flour dissolves into the chicken broth. Add the broth to the pot and stir well. Then add the remainder of the flour, spices, and peas to the pot. Mix well and bring to a bowl.
- Once the pot is at a bowl, reduce to a simmer and cover it. Let cook for about 10 minutes stirring liberally to make sure it doesn’t stick to the bottom. Once the liquid has thickened into a nice gravy like texture turn heat off.
- Now if you don’t have small ramekins to use, just pour the filling into a large casserole dish and cover with the crescent rolls. Allow to cook in the oven for 10 to 12 minutes or until the crescents are a golden brown.
- If you do have small ramekins then place them on a sturdy baking dish and lightly coat the inside with cooking spray. Distribute the filling into the 8 ramekins evenly. When done break the crescents apart into 8 pieces and cover the top as best you can. Bake in the oven for 10 to 12 minutes or until the crescents are golden brown. Let the ramekins cool slightly before serving.
This was delicious! I love making single serving ones because when you are done with yours their isn’t any seconds and it does wonders for portion control! I also love sneaking in vegetables and Greg constantly mistakes the turnips for potatoes which makes hiding them so much easier! Now this recipe serves 8 people and each serving is just 6 ww points! That is a huge difference to the boston market pot pie I wanted that racks in a whopping points! So next time you are craving it, just drive on by and make an awesome one at home!