Chicken Pot Pie-weightwatchers

Ingredients
Serves 6
2 servings butter-flavored cooking spray  
1 tsp butter  
1 small onion, chopped  
2 cups mushrooms, sliced  
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 cups fat-free evaporated milk, divided  
4 rolls reduced-fat crescent roll dough, unrolled

Directions
Preheat oven to 375ºF. 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.

weightwatcher-6 points