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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 399.8
  • Total Fat: 6.7 g
  • Cholesterol: 33.4 mg
  • Sodium: 1,536.5 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 18.7 g

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




Number of Servings: 6

Ingredients

    2 cans reduced fat cresent rolls
    2 cans cream chicken soup
    2 cans mixed vegetables (partially drain 1 can & completely drain the other)
    1 1/2 (about 12 pieces) pounds chicken tenders (cooked until no longer pink)
    1/2 cup non-fat milk
    pepper to taste

Directions

In large skillet, heat very little canola oil-add cut up chicken tender and cook until no longer pink. Drain chicken to get all oil off. In large bowl, mix chicken, mixed vegetables, cream of chicken soup, & milk. Set aside. Layer 1 can of cresent rolls into a 8 inch by 11.5 inch baking dish that has been sprayed with non-stick cooking spray. Pour chicken mixture over the top of the cresent rolls. Bake for 30-40 minutes (or until bubbly) at 350 degrees. Remove from oven and layer 2nd can of cresent rolls over the top of chicken mixture and bake until golden brown.

You can reduce sodium by using frozen vegetable mix and low sodium soup.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user IDAHOMACY.






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