Deanne's Reduced Fat Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can Pillsbury Reduced Fat Crescent Rolls1 can Campbell's Cream of Chicken Soup6 oz. (4 strips) Chicken Breast1/4 cup chopped Onion1/4 cup chopped Red Bell Pepper2 cloves, garlic1 large potato, chopped1/2 cup carrots1 cup frozen peas1 cup chicken broth1 tbsp. Olive OilSalt & Pepper to taste
Pour half of olive oil in large skillet, add chopped potato, carrots, onion, bell pepper, and garlic; saute until tender, adding chicken broth as needed to keep from sticking, season with salt and pepper.
Pour rest of olive oil in another skillet, season with salt and pepper.
Mix the contents of the two skillets together, add peas, cream of chicken soup and remaining chicken broth, heat through.
Press crescent rolls into the bottom of a pie pan or small baking pan. Pour chicken mixture into crust.
Bake at 400° for 20 to 25 minutes, until crust is golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user CREATIVEGEM.
Pour rest of olive oil in another skillet, season with salt and pepper.
Mix the contents of the two skillets together, add peas, cream of chicken soup and remaining chicken broth, heat through.
Press crescent rolls into the bottom of a pie pan or small baking pan. Pour chicken mixture into crust.
Bake at 400° for 20 to 25 minutes, until crust is golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user CREATIVEGEM.
Nutritional Info Amount Per Serving
- Calories: 309.2
- Total Fat: 12.3 g
- Cholesterol: 20.9 mg
- Sodium: 1,038.3 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 3.1 g
- Protein: 15.2 g
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