Chicken Pot Pie

From http://recipes.howstuffworks.com/chicken-pot-pie-recipe.htm
YIELD Makes 4 servings


INGREDIENTS
2 teaspoons margarine
1/2 cup plus 2 tablespoons fat-free reduced-sodium chicken broth, divided
2 cups sliced mushrooms
1 cup diced red bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons all-purpose flour
1/2 cup fat-free half-and-half
2 cups cubed cooked chicken breasts
1 teaspoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
2 reduced-fat refrigerated crescent rolls

PREPARATION:

Heat margarine and 2 tablespoons chicken broth in medium saucepan until margarine is melted. Add mushrooms, bell pepper, onion and celery. Cook 7 to 10 minutes or until vegetables are tender, stirring frequently.

Stir in flour; cook 1 minute. Stir in remaining 1/2 cup chicken broth; cook and stir until liquid thickens. Reduce heat and stir in half-and-half. Add chicken, dill, salt and black pepper.

Preheat oven to 375°F. Spray 1-quart casserole with nonstick cooking spray. Spoon chicken mixture into prepared dish. Roll out crescent rolls and place on top of chicken mixture.*

*Reserve remaining rolls for another use, or bake and serve on the side.
Bake pot pie 20 minutes or until topping is golden and filling is bubbly.

Note
For 2 cups cubed cooked chicken breast, gently simmer 3 small chicken breasts in 2 cups fat-free reduced-sodium chicken broth about 20 minutes or until meat is no longer pink in center. Cool and cut into cubes. Reserve chicken broth for pot pie, if desired.

NUTRITIONAL INFORMATION:
Serving Size: 1 cup pot pie
Fiber 2 g
Carbohydrate 18 g
Cholesterol 50 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 28 %
Calories 256
Protein 24 g
Sodium 541 mg
DIETARY EXCHANGE: