Chicken pot pie for weeknights

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 465.8
  • Total Fat: 20.9 g
  • Cholesterol: 22.1 mg
  • Sodium: 1,461.1 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 14.2 g

View full nutritional breakdown of Chicken pot pie for weeknights calories by ingredient
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Submitted by: ANGELA3511

Introduction

This is a quick and easy way to have homemade chicken pot pie! Uses only 4 cans, plus any spices you prefer.

Adapted from Kraft's cooking light recipe.
This is a quick and easy way to have homemade chicken pot pie! Uses only 4 cans, plus any spices you prefer.

Adapted from Kraft's cooking light recipe.

Number of Servings: 4

Ingredients

    2 cans (10.75 oz) canned chicken, drained
    1 can of Veg All with no salt, drained
    1 can of Healthy Request Cream of Mushroom soup
    1 can of crescent rolls
    Spices and herbs to taste (such as salt, pepper, rosemary, etc)

Directions

1. Preheat oven to 425 degrees F.
2. Spray large round cooking dish with non-stick spray.
3. Combine the chicken, vegetables and soup together and mix thoroughly.
4. Unroll the crescent rolls and cover the top of the chicken mixture until all spots are covered.
5. Cook uncovered for 25-30 minutes or until the rolls and golden brown.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user ANGELA3511.





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