Ingredients
1 1/2
cups fat-free (skim) milk
1/4
cup all-purpose flour
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried sage leaves
1/2
teaspoon salt
1/8
teaspoon pepper
1
medium onion, chopped (1/2 cup)
1
can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4
cup fat-free sour cream
2
cups cubed cooked chicken
2
cups cubed peeled butternut squash
1
cup frozen sweet peas (from 12-oz bag), thawed
1
can (8 oz) refrigerated seamless flaky dough sheet
1
egg white, beaten
1/8
teaspoon dried thyme leaves
Preparation
Heat oven to 375°F. In 3-quart saucepan, mix milk, flour, 1/2 teaspoon thyme, the sage, salt and pepper with wire whisk until blended. Stir in onion. Cook over medium-high heat about 5 minutes, stirring constantly, until bubbly and thickened. Reduce heat to medium.
Stir in soup, sour cream, chicken, squash and peas; mix well. Cook over medium heat 3 to 4 minutes, stirring occasionally, until thoroughly heated. Spoon hot chicken mixture into ungreased 12x8-inch (2-quart) glass baking dish.
Unroll dough on work surface; gently press dough into 12x8-inch rectangle. Place over chicken mixture. Brush dough with egg white; sprinkle with 1/8 teaspoon thyme.
Bake 20 to 25 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.
