Chicken Pot Pie

Ingrédients

• 1/2 cup evaporated milk, divided
• 1/4 oz butter
• 0,12 tsp paprika
• 0,12 cuillère à café black pepper
• 0,12 cuillère à café, écrasées thyme
• 1/4 cuillère à café salt
• 2 unités chicken breast, chopped
• 1/2 cup chicken broth
• 1 tasse, morceau ou tranche mushrooms
• 1/2 tasse, haché small onion
• 1 paquet mixed vegetables
• 2 crescent, unrolled
• 1 oz butter-flavor cooking spray
• 1 oz all purpose flour

Directives

1. Pre-heat oven to 375° F (190° C). Coat two 5" diameter baking bowls with cooking spray.
2. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onions and mushrooms and cook until tender, stirring frequently about five minutes. Stir in paprika, thyme, salt and pepper.
3. Add vegetables, broth and cooked chicken. Cover and simmer for 15 minutes.
4. In a small cup, combine flour and 1/4 cup of evaporated milk. Then stir into chicken mixture. Cook over medium heat until thickened, about two minutes.
5. Stir in remaining 1/4 cup milk and cook until mixture is slightly thickened, about two or three minutes more.
6. Spoon chicken mixture into the baking bowls. Unroll the crescent biscuits and arrange them around the edge of the bowl to form a border. (There should be a hole left in the middle.) Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
7. Serve hot.
8. Note: a perfect dessert to follow is a 1 point Chocolate Fudge Bar!