Chicken Pot Pie

Directions

1. 1
   Preheat oven to 375.
2. 2
   Coat a 10 inch round shallow baking dish with cooking spray.
3. 3
   Coat a large pot with cooking spray.
4. 4
   Add butter and melt over medium heat.
5. 5
   Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes.
6. 6
   Stir in paprika, thyme, salt, and pepper.
7. 7
   Add vegetables, broth, and chicken.
8. 8
   Cover and simmer 15 minutes.
9. 9
   In a small cup, combine flour and 1/4 cup of the evaporated milk; stir into chicken mixture.
10. 10
    Cook over medium heat until thickened, stirring constantly, about 2 minute Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, 2 to 3 minutes more.
11. 11
    Spoon chicken mixture into prepared baking dish.
12. 12
    Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (There will be a hole in the middle).
13. 13
    Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
14. 14
    Cut into 6 pieces and serve.
15. 15
    Prep time: 20 minute.
16. 16
    Cook time: 40 minute
17. 17
    Serves 6.