2 Tablespoons butter or margarine
2 Tablespoons flour
Dash pepper
3/4 cup chicken broth (You can buy broth or use water and bouillon. I use 3/4 cup water and a scant teaspoon of Better Than Bouillon.)
1/2 cup milk
1 cup cubed cooked chicken (You can use leftover, rotisserie, or just cook it in the microwave.)
1 cup refrigerated cooked diced potatoes with onions (I use Simply Potatoes)
1 cup frozen peas and carrots
1/4 teaspoon salt
1 can refrigerated reduced fat crescent dinner rolls
Heat oven to 350 degrees F. Grease 4 ramekins or custard cups or use large muffin cups.
In skillet, melt butter, stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly and slightly brown. Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, potatoes and onions, peas and carrots, and salt. Cook until hot and bubbly. Spoon mixture evenly into prepared ramekins. Separate dough into triangles. You can cut to fit your ramekins, but I just push them down and roll and fold until they fit. (Bake the leftover triangles into crescent rolls.) Brush tops with additional milk if desired.
Bake 15 to 18 minutes or until they are golden brown.
