Dinner

Chicken Veggie Pot Pie is for Dinner.

Chicken Veggie Pot Pie takes 35 minutes to prepare.

Chicken Veggie Pot Pie takes 45 minutes to cook.

Chicken Veggie Pot Pie makes 6 servings.

The ingredients for Chicken Veggie Pot Pie are:

3 Tbsp. canola oil
3 TBSP all-purpose flou
2 cups skim milk
1 cop lower-sodium chicken broth
1 Tbsp. chopped fresh thyme
1/2 tsp. black pepper
1 small onion chopped
6 garlic cloves chopped
1/2 pound boneless, skinless chicken breasts cust into 1/2 inch pieces
1 tsp. puoltry seasoning
1 1/2 cups frozen mixed vegetables thawed
1 cup frozen broccoli florets thawed
1 cup frozen cauliflour florets thawed
1 small potato diced
1 235-gram package refrigerated multi-grain crescent roll dough
cooking spray

Here is how you make Chicken Veggie Pot Pie:

Preheat the oven to 375 F. Heat the oil in a medium saucepan over medium heat. Stir in the flour and cook for 2 minutes, stirring occasionally. Stirring constantly with a whisk, slowly add the milk, broth, thyme and pepper. Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.Meanwhile, heat a large skillet coated with cooking spray over medium-high heat. Add the onion and garlic and saute for 3 minutes or until the onions are soft. Stir in the chicken and poultry seasoning and cook until slightly browned.Place the chicken mixtrure in a 9 x 13-inch baking dish coated with cooking spray. Stir in all the vegetables and mix to combine. Pour the milk mixture over the vegetables, stirring to coat. Cover the pan with foil and bake for 25 minutes.Remove from the oven and discard the foil. Unroll the crescent roll dough and separate it into 8 pieces. Lay them in a single layer over the filling (they won't completely cover it). Bake for 15 to 20 minutes or until the top is golden brown. Makes 6-8 servings.Number of Servings: 6Recipe submitted by SparkPeople user GAUTHIERBM.

The nutritional information for Chicken Veggie Pot Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 248.0

• Total Fat: 8.9 g
• Cholesterol: 24.0 mg
• Sodium: 458.2 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 5.3 g
• Protein: 18.9 g

The dietary needs meet for Chicken Veggie Pot Pie is Low Fat