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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.9
  • Total Fat: 6.4 g
  • Cholesterol: 41.3 mg
  • Sodium: 722.8 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 18.0 g

View full nutritional breakdown of Chicken Pot Pie - Hungry Girl calories by ingredient
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Chicken Pot Pie - Hungry Girl

Submitted by: DMATTISON


Wonderful pot pie recipe without the calories and fat! Wonderful pot pie recipe without the calories and fat!
Number of Servings: 4


    8 oz. chicken breast - all fat removed and cut into bite size pieces
    1 can 10.5 oz fat free cream of celery soup
    3 Cups frozen veges
    3 servings reduced fat crescent rolls (3 triangles)


Add your choice of spices to the chicken while cooking: pepper flakes for a kick, garlic, basil, onions, other veges like diced peppers or zuchinni.

This is delicious and pretty easy to prepare! Great on a cold day served with a side salad and some fruit, yummy.


Preheat oven to 350
Cook chicken pieces for several minutes in a pan spritzed with nonstick spray, until chicken is ight brosn (cooked but still tender), set aside.

Heat frozen veges in the microwave according to package directions.

Mix chicken, veges and soup toghether and place in a 9-ince round baking dish sprayed with nonstick spray. Bake for about 30 minutes, stirring halfway through, until mixture is hot and bubbly.

While dish is cooking uroll 3 crescent roll triangles. Ue yor hand sto 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) This can take some doing and it doesn't have to be perfect, just so it covers most of the top of the vege, chicken mixture.

Add dough to the top of the mixture and cook for an additional 15 to 20 minutes, until top is golden brown.

Serving Size: Makes 4 5oz servings

Number of Servings: 4

Recipe submitted by SparkPeople user DMATTISON.

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