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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 214.8
  • Total Fat: 5.3 g
  • Cholesterol: 37.9 mg
  • Sodium: 636.8 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 17.6 g

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

Submitted by: KILLTHEROCK13

Introduction

Delicious! Delicious!
Number of Servings: 4

Ingredients

    * 8 ounces Boneless Skinless Chicken Breast
    * Frozen Mixed Vegetables, 3 cups
    * Campbell's Cream of Chicken Soup (98% fat free), 1 Can
    * Pillsbury Reduced Fat Crescent Rolls, 3 servings

Directions

Makes 4 Servings, freezes well!

Preheat to 350 degrees.

Cut chicken into bite size pieces and cook until done, but tender in a pan spritzed with nonstick spray.

Heat vegies in microwave according to instructions.

Mix Chicken, vegies, and soup. Place in a 9 inch round pie dish sprayed with non-stick spray. Bake for 30 minutes.

Unroll 3 crescent rolls, and combine.

Roll dough into a very thin round crust that will fit over top of the pie. You don't want it to hang over the dish.

Add dough, and cook for 15-20 minutes, until crust is golden.

Number of Servings: 4

Recipe submitted by SparkPeople user KILLTHEROCK13.





TAGS:  Poultry |

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