
Before I share my newest recipe, I have to show my newest toy! It's a KitchenAid Food Processor!! I don't know about you, but when I ask my husband for a gadget it's always better than what I would have bought for myself. He likes to do the research, make sure he's buying something that is going to last. And this thing does it all! Here are some sliced mushrooms - aren't they pretty? I would have never gotten them so thin.

It's also VERY quiet! I couldn't believe it when I turned it on. I have a blender that can wake the neighbors (well maybe not quite that loud), but this little baby is super quiet! One of my favorite features is the slicing/shredding disc. With just a flip of the disc I went from slicing mushrooms to shredding carrots!
Okay, on to my latest recipe - Chicken Pot Pie,
Weight Watchers style! I received this at my meeting last week and decided it would be perfect for this rainy weather.

2 serving(s) butter-flavor cooking spray
1 tsp butter
1 small onion(s), chopped
2 cup(s) mushroom(s), sliced
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/2 tsp table salt, or more to taste
1/4 tsp black pepper
2 cup(s) frozen mixed vegetables (I used peas, carrots, celery, and green beans)
1 cup(s) canned chicken broth
3 cup(s) cooked chicken breast, chopped
2 Tbsp all-purpose flour
1/2 cup(s) fat-free evaporated milk, divided
4 roll(s) reduced-fat crescent roll dough, unrolled
Instructions:
* Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
* Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
* In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
* Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
This was delicious and very easy! Les and I both loved it. It was even good reheated - big bonus when you have 6 servings. To reheat, I put it in the microwave for 3-4 minutes, then put it back in the oven at 250 for another 5 minutes so the crust would not be soggy.
Nutritional values were not given, but one serving is listed as 5 WW points. Trust me, this is a steal. Marie Calendar's pot pie has 540 calories with 35.1 grams of fat, and measly 2 grams of fiber making it a whopping 13.3 WW points!!