Chicken Pot Pie

Main Dish: WW CHICKEN POT PIE - Thanks Sandra S!
5 Points, 6 servingsYou can make a chicken pot pie or substitute 1 lb beef (browned) & beef broth instead of chickenbutter flavored cooking spray1 tsp butter2 cups chopped onions - nuke 4 min.2 cups sliced mushrooms (2-3 cans drained) nuke 2 min.1/4 tsp paprika1/4 tsp crushed thyme1/4 tsp black pepper1/2 tsp salt (or more)2 cups frozen vegetables - your choice1 cup chicken broth3 cups cooked, diced chicken breasts (season w/Johnny's seasoning salt)1 1/2 Tbsp cornstarch1/2 cup fat-free evaporated milk - divided (Sandra freezes the rest in a covered container)4-6 rolls reduced-fat crescent roll dough, UNROLLEDPreheat oven to 375. Spray large shallow baking dish w/cooking spray. Coat large pan with cooking spray. Melt butter over medium heat. Add onions, mushrooms - cook until tender. Add spices, frozen vegetables, broth, chicken. Cover. Bring to low boil. Cook 15 min. (veg are tender). In small container, mix cornstarch & 1/4 C evap. milk. Add to chicken mixture & stir constantly, about 2 minutes. Mixture starts to thicken. Add 1/4 more cup of evaporated milk. Stir & cook another 2-3 min. Pour into greased baking dish. Unroll dough & layer over top to form crust. Leave holes for steam. Bake until rolls are golden brown, about 12-15 minutes. Cut into 6 pieces & serve.
P.S 4-6 Rolls of crescent roll dough does not mean 4-6 cans, it means 4-6 pieces. I did buy 4 cans but only used one, then when I told Pat," I don't know why you would need 4-6 cans for this", he laughed and explained it to me!!! I may never become Martha Stewart at this rate!!