Quick Chicken Pot Pie

I don't know about the rest of you girls out there but, I get cravings and let me tell you, I have to give in occasionally.  So, here I am, making chicken pot pie... NOM

This recipe is really easy to make and delicious.  Surprisingly, it's less than 500 calories per serving too!

Ingredients:

• 1/3 c. butter
• 1 small yellow onion, diced
• 1/3 c. flour
• 1/2 c. milk
• 1 3/4 c. reduced sodium chicken broth
• 1/4 c. grated Parmesan cheese
• 16 oz mixed frozen veggies, thawed and drained
• 1/2 rotisserie chicken, shredded and chunked
• 1 can reduced fat crescent rolls
• salt, to taste
• pepper, to taste

Directions:

1. Preheat the oven to 350 degrees
2. In a medium saucepan (at least 2 quarts), melt the butter over medium heat.  Add the onions, salt, and pepper.  Cook until the onions are tender. 
3. Gradually add the flour, whisking constantly until well blended and the roux is complete.
4. Gradually add the milk and chicken broth.  Stir occasionally until the mixture is thickened and bubbly. Stir in the Parmesan cheese.
5. Add the mixed veggies and chicken to the saucepan.  Remove from heat.
6. Spray a 9x13 glass pan with Pam Olive Oil.  Spread the mixture into the pan and top with the crescent rolls.  
7. Bake for 15-20 minutes at 350 degrees, or until the crust the is desired golden brown.

ENJOY!