2 sprays butter flavour cooking spray
1 tsp salted butter
1 small uncooked onion, chopped
2 cups fresh 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 chopped and cooked skinless, boneless chicken breasts
2 tbsp all-purpose flour
1/2 cup fat free evaporated milk, divided
4 rolls reduced fat crescent roll dough, unrolled
1. Preheat oven to 375. Coat a 10 inch round shallow baking dish with cooking spray.
2. 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.
3. 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 - 3 minutes more.
4. 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 hol in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
Made this once and it as was a hit but everyone thought it needed more seasoning. Also want to try making it individual ramekins with dough on top.