Slow Cooker Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.9
  • Total Fat: 8.2 g
  • Cholesterol: 47.3 mg
  • Sodium: 592.9 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 5.7 g
  • Protein: 25.4 g

View full nutritional breakdown of Slow Cooker Chicken Pot Pie calories by ingredient
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Introduction

yummy & easy low fat family pleaser. recipe is with fresh vegetables, you can use the bag of frozen too. (reduce soup cans to one if using frozen veggies) yummy & easy low fat family pleaser. recipe is with fresh vegetables, you can use the bag of frozen too. (reduce soup cans to one if using frozen veggies)
Number of Servings: 6

Ingredients

    2 cups fresh green beans, chopped
    1 cup frozen lima beans
    2 cups baby carrots chopped
    onion chopped (half or whole onion)
    1 cup mushrooms, quartered
    2-3 boneless, skinless chicken breasts, raw, cut in chunks
    Fat Free cream of celery soup (1 can frozen veggies, 1.5 cans fresh)
    celery - 1 cup chopped
    salt & pepper to taste
    herbs to taste - basil, oregano, rosemary, thyme
    1 package Pillsbury reduced fat cressent rolls

Directions

mix all ingredients except cressent roll dough in slow cooker. stir well. cook for 4-5 hours on low

when cooking is complete, stir well again and shred the chicken through stirring

transer everything to a baking dish and spread evenly. cover with the cressent roll dough, laying each piece flat and covering as much of the mixture as possible.

bake at 350 for 15 minutes

Number of Servings: 6

Recipe submitted by SparkPeople user MOSA2010.

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