Weekday Chicken Potpie

1 small onion, chopped

1 teaspoon canola oil

1 1/2 cups fat free milk, divided

1/2 cup reduced-sodium chicken broth

3/4 teaspoon rubbed sage

1/8 reaspoon pepper

1/4 cup all-purpose flour

4 cups cubed cooked chicken breast

3 cups frozen chopped broccoli, thawed and drained

1 1/2 cups (6oz) shredded reduced-fat cheddar cheese

1 tube (11.3 oz) refrigerated dinner rolls

In a large nonstick saucepan, saute onion in oil until tender. Stir in 3/4 cup milk, broth, sage and pepper. In a small bowl, combine flour and remaining milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the chicken, broccoli and cheese; heat through.

Transfer to a 2-qt. baking dish coated with cooking spray. Separated rolls; arrange over chicken mixture. Bake uncovered, at 350 for 25-30 minutes or until filling is bubbly and rolls are golden brown.

Yield: 8 servings.

Nutrition Facts:

3/4 cup chicken mixture with 1 roll equals-

326 calories

9g fat

70mg cholesterol

511mg sodium

28g carbohydrate

2g fiber

33g protein