chicken pot pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 c plus 2 tbsp of fat free reduced sodium chicken broth divided2 tsp of margarine2 cups sliced mushrooms1 cup of diced red bell pepper1/2 cup chopped onion1/2 chopped celery2 tbsp all purpose flour1/2 c fat free half and half2 cups cubed cooked chicken breast1 tsp minced fresh dill1/2 tsp salt1/4 tsp black pepper2 reduced fat refigerated crescent rolls
1. Heat 2 tbsp of broth and margarine in medium sauce pan over medium heat until margarine is melted. Add mushrooms bell pepper onion and celery cook and stir 7-10 minutes vegtables are tender.
2. Stir in flour cook 1 minute stir in remaining 1/2 c chicken broth cook and stir until liquid thickens reduce heat and stir in half and half stir in chicken dill salt and pepper
3. Preheat oven to 375 spray 1 qt casserole with non stick cooking spray spoon chicken mixture into prepared casserole roll out crescent rolls and place over chicken mixture
4. bake 20 minutes or untill topping is golden and filling is bubbly
Serving Size: makes 4 servingd
Number of Servings: 1
Recipe submitted by SparkPeople user MBUSKEY.
2. Stir in flour cook 1 minute stir in remaining 1/2 c chicken broth cook and stir until liquid thickens reduce heat and stir in half and half stir in chicken dill salt and pepper
3. Preheat oven to 375 spray 1 qt casserole with non stick cooking spray spoon chicken mixture into prepared casserole roll out crescent rolls and place over chicken mixture
4. bake 20 minutes or untill topping is golden and filling is bubbly
Serving Size: makes 4 servingd
Number of Servings: 1
Recipe submitted by SparkPeople user MBUSKEY.
Nutritional Info Amount Per Serving
- Calories: 256.0
- Total Fat: 8.0 g
- Cholesterol: 50.0 mg
- Sodium: 541.0 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.0 g
- Protein: 24.0 g
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