Crescent Roll Pot Pie

This recipe is one of my family's favorites! I've adapted it from Pillbury's Classic Chicken Pot Pie so it's a little healthier than the original.  The total calorie count ends up around 480 per serving with four servings.

Ingredients:

Crust


1       Can of reduced fat crescent rolls


Filling:


1/3 cup of light butter or margarine
1/3 cup of diced onions (yellow or white)
1/3 cup flour
1/4 tsp pepper
1/2 tsp salt
1/2 cup skim milk
1 can chicken broth or 1 3/4 cup if from a carton
1/4 cup fresh parmesan cheese, shredded (you can cut this out but personally I feel like it adds more flavor. If you do cut it out it's 20 cal less per serving)
2 1/2 cups of cooked diced chicken or turkey
2 cups of frozen assorted vegetables, thawed.

Prior to being cooked:

Perfectly golden brown!

Directions:

1Heat oven to 350°F. 2In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Gradually (in about 3 batches) stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in parmesan cheese.3Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into pan 9x13 pan OR use 4 ramekins. Top with crescent rolls.  You may need to stretch the crescent rolls to completely cover the mixture.4Bake 13 to 20 minutes or until crust is golden brown.  (If you use the regular crescent rolls, I've noticed it cooks faster, so just keep an eye on it).**You can also make the chicken mixture ahead of time and store in the refrigerator until later in the evening to cook. If you do this, increase the cooking time so the middle gets heated thru.  You may need to place tin foil over the crescent topping once it's golden brown so it doesn't burn.**