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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 248.2
  • Total Fat: 6.0 g
  • Cholesterol: 30.6 mg
  • Sodium: 654.9 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 16.5 g

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

Submitted by: CATMARTENS

Introduction

Hungry Girl Recipe with addition of potato - gotta have me some potato in my chicken pot pie! Hungry Girl Recipe with addition of potato - gotta have me some potato in my chicken pot pie!
Number of Servings: 4

Ingredients

    8 oz. boneless, skinless chicken breast cut into bite-sized pieces
    3 cups frozen mixed vegetables
    one 10.75 oz. 98% fat free cream of celery soup
    4 servings Pillsbury Reduced Fat Crescent Rolls
    1/2 cup cooked diced potatoes

Directions

Preheat overn to 350 degrees.

Peel and dice potato and boil for about 8-10 min. Drain and set aside.

Cook chicken pieces for several minutes in a pan spritzed with nonstick spray, until chicken is light brown (cooked but still tender). Set aside.

Heat frozen veggies in the microwave according to package directions.

Mix chicken, potato, vegetables and soup together, and then place in a 9-inch round baking dish sprayed with non-stick spray. Place dish in the oven and bake for about 30 minutes or until mixture is hot and bubbly, stirring halfway through.

While dish is cooking, unroll 4 crescent rolls. Use your hands to combine pieces into one large ball of dough. With a rolling pin, roll dough out (super thin) into a circle just large enough to fit inside the dish (a little less than 9 inches wide).

Add dough to the top of the mixture and cook in oven for an additional 15 to 20 minutes.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user CATMARTENS.






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