Easy Pleasin' Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces3 cups frozen mixed vegetables1 can (10.75 oz.) Campbell 's 98% Fat Free Cream of Chicken Condensed Soup3 servings Pillsbury Reduced Fat Crescent Rolls (uncooked)
Preheat oven to 350 degrees. Mix chicken, vegetables and soup together and put in a 9 inch round baking dish sprayed with nonstick cooking spray. Place dish in oven and bake for about 30 minutes or until hot and bubbly, stir about halfway through. While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 minutes or until top is golden brown. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user GOLDEN30S.
Number of Servings: 4
Recipe submitted by SparkPeople user GOLDEN30S.
Nutritional Info Amount Per Serving
- Calories: 321.6
- Total Fat: 9.0 g
- Cholesterol: 39.7 mg
- Sodium: 847.9 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 7.7 g
- Protein: 22.0 g
Member Reviews
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GEORGIA_KAY
Actually I disagree with JUPITERSTAR's comment on this pot pie. It is NOT equivelant to the pot pies you buy in stores. Banquet Chicken Pot Pie (per pie) is 382 calories, 22 grams of fat, 36 carbs, 5.9 grams of sugar- and only 1 gram of fiber(which we need more of) Golden305's pot pie beats that! - 9/28/07