Chicken Pot Pie – WW friendly (6 points per serving)

Chicken Pot Pie Bundles

 Ingredients

1 tsp butter

• ½ bag of pearl onions or one small onion chopped
• 2 cups fresh Portobello or white button mushrooms, quartered
• 2 cloves fresh garlic grated or chopped
• ¼ tsp tarragon
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper
• 2 cups frozen mixed vegetables
• 1 cup of low fat canned chicken broth
• 3 cups cooked skinless, boneless chicken breasts – chopped
• 2 tbsp. all-purpose flour
• ½ cup fat free evaporated milk, divided
• 6 Egg roll wraps (Not the smaller wonton wrappers)

Directions

Preheat oven to 375 F

6 Servings

Preparation: Do not spray muffin cups with cooking spray.  Gently place 1 egg roll wrap into each cup letting the edges extend over the sides.

1. Spray a skillet with cooking spray, add butter and melt over medium heat.
2. Add onion and mushrooms and cook until tender, stirring frequently
3. Add garlic and stir cooking until fragrant, about 2 minutes
4. Add frozen vegetables, broth and chicken. Cover and simmer for 15 minutes
5. In a small cup, combine flour and ¼ cup of evaporated milk; stir into chicken mixture.
6. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining ¼ cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes.
7. Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges. Spray tops with cooking spray.
8. Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.

Note: You can substitute low-fat crescent rolls for the egg-roll wraps; and you can line a shallow baking dish with the egg-roll wraps or crescent rolls to bake pot-pie as one dish. (May affect point values)

Tagged: Chicken, garlic, mushrooms, pot pie, vegetables egg roll waps