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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 243.7
  • Total Fat: 7.4 g
  • Cholesterol: 65.2 mg
  • Sodium: 337.8 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 27.0 g

View full nutritional breakdown of Chicken "Pot Pie" calories by ingredient
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Chicken "Pot Pie"

Submitted by: JENNYWREN93

Introduction

I made up this recipe myself- adjust to your liking. This serves 12 -if made in a 9X13 pan it is easier to portion out I made up this recipe myself- adjust to your liking. This serves 12 -if made in a 9X13 pan it is easier to portion out
Number of Servings: 12

Ingredients

    5 bl/sl chicken breasts, boiled and cut into bite size pieces
    1 can corn kernels
    1.5 cups canned green beans
    1.5 cups frozen carrots/peas
    3 recipes of "cream of soup" (in my cookbook)
    1 can crescent rolls (I used walmart brand, 100 cals/serving)

Directions

makes 12 servings in a 9X13 pan (pan makes it easier to portion out)

Take chicken breasts, boil, then cut into bite size pieces (or use leftover chicken). Place in dutch oven pan.

Make 3 recipes of cream of soup (or use 3 cans, will change nutritional values)

to dutch oven pan, add drained cans of veggies and pre-cooked carrots/peas. Add cream of soup, cook until just starting to boil (to ensure carrots/peas are cooked through)

Put mixture in a sprayed 9X13 pan, unroll crescent rolls in sheet, and lay over top of mixture. Cook at 350 degrees for 15-20 min or until top is nicely browned

Serve with salad

Number of Servings: 12

Recipe submitted by SparkPeople user JENNYWREN93.






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