Preheat oven to 375 degrees F. Coat a 10-inch round
shallow baking dish with cooking spray.
Coat a large pot with cooking spray. Add butter
and melt over medium heat. Add onion and mushrooms
and cook, until tender, stirring frequently, about
5 minutes. Stir in paprika, thyme, salt and
pepper. Add 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 baking 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.
Originally Submitted
2/4/2013
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