Southwest Chicken Pot Pie



Ingredients

cooked skinless boneless chicken breast(s)
16oz
00 Points
King Arthur Flour, All-Purpose, Unbleached
26g
33 Points
fat free evaporated milk
1⁄4cup(s)
22 Points
uncooked bell pepper(s)
1cup(s)
00 Points
cooked frozen yellow corn
1⁄2cup(s)
00 Points
uncooked onion(s)
1cup(s)
00 Points
505 Southwestern Organic Green Chile Sauce, Organic, Medium
1⁄2cup
11 Points
Pillsbury Reduced fat crescent dinner rolls
4roll
1212 Points

Instructions

Yields 4 servings -- 5 SP per serving

  1. Roast the chicken with 1/4 cup of the green chili sauce (about 25 minutes at 350)
  2. Roast the onion and bell pepper in the oven (about 30-35 minutes) after removing the bell pepper from the oven cover the pan or place it in a paper bag and let it rest for a few minutes. this will let you remove the skin easily
  3. refrigerate the ingredients for use later
  4. alternately you can pan roast the chicken and vegetables
  5. mix the evaporated milk and flour together
  6. heating the chicken, vegetables, remaining green chili sauce and milk mixture until the mixture thickens
  7. add the chicken and vegetables to a bowl or small dish and stretch 1 crescent roll over top of it
  8. bake at 375 for 25 minutes