Chicken Pot Pie

Name: Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 2 boneless chicken breasts cooked and cubed; 1-2 cans of 98% FF cream of chicken soup (not diluted); 2 cups cooked drained mixed vegetables; pepper to taste; 1 can of refrigerated reduced fat crescent rolls

(2)

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 8

Ingredients

2 boneless chicken breasts, cooked and cubed1-2 cans of 98% FF cream of chicken soup (not diluted)2 cups cooked, drained mixed vegetablespepper to taste1 can of refrigerated, reduced fat crescent rolls

Directions

Mix cooked chicken, vegetables and cream of chicken soup in a smallish, rectangular baking pan (8 X 10 or so). Bake at 350 for about 30 minutes until hot. Stir halfway through for even heating.

Unroll crescent roll dough and place over top of hot chicken mixture. Return to oven and bake until golden (about 12-15 mins).

Serves 6-8

Number of Servings: 8

Recipe submitted by SparkPeople user STEPHANIEROSE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 393.6
Total Fat: 17.2 g
Cholesterol: 39.2 mg
Sodium: 960.7 mg
Total Carbs: 39.0 g
Dietary Fiber: 2.5 g
Protein: 20.9 g

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Member Reviews

OKLAMEG1
I used 1 can of cream of chicken soup with about 1/3 can of milk, and frozen vegetables. Topped with a little bit of parmesan cheese before adding crust. Delicious and much healthier than ready made pot pies. - 9/2/13
SPED678
1-2 cans of soup? So is the Nutritional Information for 1 can or 2? This recipe is a bit higher in fat per serving that my family's target, so this could make a difference. If I could figure a way to lower the fat content, I'd love to try it. - 1/18/09
JATURNER10
This was good! Another great recipe .Thank You! - 9/8/08
BONSTERBONNIE
This is a wonderful recipe. Easy to make and very tasty. - 6/1/08