Healthy-ish Chicken Potpie 

Cook the chicken head of time in the crockpot for an easy, fresh and low guilt comfort food.

INGREDIENTS

• extra-virgin olive oil
• 1 whole chicken cooked in crockpot, shredded (approx 2 cups)
• 1 clove garlic
• 1 cup carrots, chopped
• 1 cup pearl onions, chopped
• 1 cup mushrooms, chopped
• 1 cup peas
• 1/4 teaspoon dried herbs (optional)
• 2 cups reduced-sodium chicken broth, divided
• 1/4 cup cornstarch
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1-2 reduced fat crescent (pillsbury)
• 4 personal size baking dishes

DIRECTIONS

1. Heat oven to 375° or whatever temp the crescent rolls suggests.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add carrots, onions and garlic, reduce heat to medium and cook, stirring, until slightly softened, 7 minutes. Transfer to a bowl.
3. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and optional herbs, cook stirring often until browned and liquid has evaporated, 5 to 7 minutes.
4. Return the onions and carrots to the pan. Add 2 cups broth and and bring to a boil; reduce heat to a simmer.
5. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens.
6. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Divide the mixture among four 12-ounce ovenproof baking dishes.
7. cover each dish with the crescent roll dough, one tube is enough but use two for extra crust, tuck or remove any dough hanging over the edge of the dish.
8. Bake for 20 minutes or until crust is golden brown and filling is bubbly.
9. Allow to cool and enjoy!