Chicken Pot Pie JMK
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
crescent roll, great value reduced fat, 16 serving Chicken broth, reduced sodium, 48 oz box6 cup Baked Potato, with skin, 4 large (3" to 4-1/4" dia. Peas, frozen, 1 cup Yellow Sweet Corn, Frozen, 1 cup kernelsCarrots, cooked, 4 carrot Boneless, skinless chicken breast, 16 ozOnions, raw, 1 cup, choppedFlour, white, .5 cup
Combine frozen chicken breasts and all veggies in a crock pot and cover with the reduced sodium broth and cook on low for 6-8 hours (I do this while I'm at work).
Approximately 20 minutes before dinner, put half of the filling into a 9x13 pan, and cover with one can of reduced fat crescent rolls. Bake according to package instructions for the crescent rolls, or until golden brown on top. Serve and eat!
Serving Size: Makes 2 9x13 pot pies, 4 servings each
Number of Servings: 8
Recipe submitted by SparkPeople user JMKEIPER.
Approximately 20 minutes before dinner, put half of the filling into a 9x13 pan, and cover with one can of reduced fat crescent rolls. Bake according to package instructions for the crescent rolls, or until golden brown on top. Serve and eat!
Serving Size: Makes 2 9x13 pot pies, 4 servings each
Number of Servings: 8
Recipe submitted by SparkPeople user JMKEIPER.
Nutritional Info Amount Per Serving
- Calories: 479.6
- Total Fat: 10.6 g
- Cholesterol: 32.5 mg
- Sodium: 985.4 mg
- Total Carbs: 73.2 g
- Dietary Fiber: 5.9 g
- Protein: 25.3 g