Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 405.8
- Total Fat: 12.5 g
- Cholesterol: 46.8 mg
- Sodium: 1,087.1 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 5.8 g
- Protein: 23.9 g
View full nutritional breakdown of Easy Chicken Pot Pie calories by ingredient
Easy Chicken Pot Pie
Submitted by: LAURACISSELLIntroduction
An easy, low calorie, low fat modification to a chicken pot pie An easy, low calorie, low fat modification to a chicken pot pieNumber of Servings: 4
Ingredients
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2 cans 98% Fat Free Cream of Chicken Soup
16 oz. mixed frozen vegetables
8 oz boneless, skinless chicken breast
1 package reduced fat crescent rolls
Directions
Preheat oven to 375 degrees (possibly higher or lower - set the over to whatever temperature your crescent rolls need to cook at).
1. Cut chicken breast into small pieces and cook until done (5 - 7 minutes over medium heat).
2. Defrost the frozen veggies.
3. Mix defrosted frozen veggies, 2 cans of cream of chicken soup, and chicken. Heat until bubbling.
4. Put mixture into an oven-safe casserole dish (9x9 or 8x8).
5. Cover mixture with the uncooked crescent rolls.
6. Cook until the crescent rolls are done on top.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURASHAHADE.
1. Cut chicken breast into small pieces and cook until done (5 - 7 minutes over medium heat).
2. Defrost the frozen veggies.
3. Mix defrosted frozen veggies, 2 cans of cream of chicken soup, and chicken. Heat until bubbling.
4. Put mixture into an oven-safe casserole dish (9x9 or 8x8).
5. Cover mixture with the uncooked crescent rolls.
6. Cook until the crescent rolls are done on top.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURASHAHADE.
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