Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1/2 c. fat-free mayonnaise; 2 Tbsp. plain flour; 1 c. chicken broth; 1/8 tsp. pepper; 1/2 tsp. salt; 3/4 c. milk; 1 1/2 c. cooked chicken, diced; 1 can LeSueur peas, drained; 1/2 can whole kernel corn, drained; 1 (4 oz.) can refrigerated quick crescent rolls

10 ingredients

8 steps

Ingredients

1/2 c. fat-free mayonnaise
2 Tbsp. plain flour
1 c. chicken broth
1/8 tsp. pepper
1/2 tsp. salt
3/4 c. milk
1 1/2 c. cooked chicken, diced
1 can LeSueur peas, drained
1/2 can whole kernel corn, drained
1 (4 oz.) can refrigerated quick crescent rolls

Directions

1

Combine mayonnaise, flour, chicken broth, pepper, salt and milk.
2

Cook over low heat until thick, stirring constantly.
3

After mixture is thick, add chicken, peas and corn; heat thoroughly. Spoon mixture into 8-inch baking dish, sprayed with Pam.
4

Keep warm.
5

Unroll crescent rolls into 2 rectangles.
6

Place rectangles over chicken mixture to form complete crust.
7

Press perforations together to seal.
8

Bake at 350° for 15 minutes, or until crust is browned.

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