Rustic Chicken Pot Pie


This is a really easy recipe for Pot pie and it is lower in fat and calories.  A few changes to the recipe make it not only taste fantastic but look appealing as well.  I made extra so I could have this with a salad for lunch during the week.  I know that it is not the weather for Pot Pies, but it honestly has been cold and it made me feel good to make it.  As soon as this cold snap ends I think it will be time to grill more often.  Enjoy the recipe.

2 tsp salted butter

Butter flavored cooking spray

1 small uncooked onion(s), chopped

2 cup(s) fresh mushroom(s), sliced   (I chopped mine so the kids would not see them) lol1/4 tsp paprika

1/4 tsp dried Italian seasoning

1/4 tsp dried basil

1/2 tsp table salt, or more to taste

1/4 tsp black pepper

2 cup(s) frozen mixed vegetables

1 cup(s) canned chicken broth

3 cup(s) (chopped) cooked skinless, boneless chicken breast(s)

(2 large breast)3 tbsp cornstarch

1 cup fat free evaporated milk, divided

2 cans reduced fat crescent rolls

Preheat oven to 350F. Coat a 10-inch round shallow baking dish with cooking spray. I doubled the recipe, but not the chicken. I wanted the taste of chicken, and the feel of having a filling “Chicken pot pie” But I wanted to have more veggies than anything else in mine. You can keep to the recipe; just wanted you to know why the pics did not match!
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, basil, Italian seasoning, salt and pepper.

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Add vegetables, broth and chicken. Cover and simmer 15 minutes.

Shred the chicken with two forks
Shred the chicken with two forks

In a small cup, combine flour and evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Cook until mixture is slightly thickened, about 2 to 3 minutes more.

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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). Sprinkle with a bit of the Italian seasoning.

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Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.

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I hope you enjoy this recipe, if you would like to reach me you can do so at

Bon Apetit


6 Comments Add yours

  1. asterh says:

    Great idea to use the crescent rolls as topping!!


  2. asterh says:

    and thanks for the mention! 🙂


    1. Your welcome and thank you!!


  3. Looks so rich and delicious!


    1. It was a really good recipe, I love comfort food! Thank you for the comment.



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