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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 190.9
  • Total Fat: 5.3 g
  • Cholesterol: 17.5 mg
  • Sodium: 585.6 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 11.3 g

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

Submitted by: SAINTJAMI

Introduction

low sodium, low fat low sodium, low fat
Number of Servings: 12

Ingredients

    *Potato, raw, 3 medium
    Celery, raw, 1/2 cup, diced
    Carrots, raw, 3/4 cup, chopped
    Chicken Breast, no skin, 12 ounces
    chicken broth, 1 cup
    Flour, white, .1/4 cup
    skim milk, 1/4 cup
    Peas, frozen, 4/3 of 10oz package
    Parsley, dried, 2 tbsp
    Oregano, ground, 1 tbsp
    Salt, 1 tsp
    Pepper, black, 1 tbsp
    cream of mushroom soup, low sodium, 10 3/4 oz can
    pilllsbury crescent rolls, reduced fat

Directions

Cook chicken in crockpot overnight with about 1.5 cups of water and some pepper. The next morning, cool then shred into bit-sized pieces. Reserve broth.

Peel and cube potatoes, dice celery, and slice carrots into rounds; place in large dutch oven and add enough water to just cover vegetables. Bring to a boil over high heat and add peas. Cook until vegetables are tender.

While vegetables are cooking, mix flour into milk in a small cup or container.

When vegetables are finished cooking, add chicken broth and flour/milk mixture to pot with vegetables. Over medium heat, stir until liquid becomes thickened. Add chicken, soup, and seasonings; stir until well combined.

Pour mixture into 9x13 pan. Open crescent rolls, unroll, and leave connected in one sheet. Place sheet on top of mixture. Cook in 350 degree oven for approximately 20 minutes.

Makes 12 servings



Number of Servings: 12

Recipe submitted by SparkPeople user SAINTJAMI.






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