Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 362.2
- Total Fat: 12.8 g
- Cholesterol: 38.0 mg
- Sodium: 1,290.7 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 2.3 g
- Protein: 20.8 g
View full nutritional breakdown of Chicken Pot Pie calories by ingredient
Introduction
Topped with crescent rollsused regular cream soups, use reduced fat to lower fat Topped with crescent rolls
used regular cream soups, use reduced fat to lower fat
Number of Servings: 15
Ingredients
-
4 Chicken breasts cooked and shredded
2lb pkg mixed veggies
2-4oz (drained) canned mushrooms pieces and stems
1 cup flour
4 cups water
6 chicken bullion cubes
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
2 pkgs refrigerated crescent rolls
Directions
Cook chicken till no longer pink
let cool
shred chicken and set aside
In saucepan or microwave take 3 cups of the water and add bullion cubes. Heat and stir till cubes are dissolved.
In large pot add:
veggies
mushrooms
both soups
broth from bullion cubes
Heat thru until veggies are done to your liking
Add chicken and stir often
Take one cup water and heat up in microwave
put in a seal-able container and ad the flour.
shake until flour is dissolved in water.
Add to veggies
Heat until thickened stirring often
Take 11x15 pan and pour in veggie mixture.
Unroll crescent rolls and separate into rectangles (2 crescents pinched together)
Lay rectangles on top.
Bake at 325 for 25-30 mins till crescent rolls are golden brown.
Let set for 10 minutes and serve
Makes 15 big servings.
Serving Size: makes 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user MAMAELF99.
let cool
shred chicken and set aside
In saucepan or microwave take 3 cups of the water and add bullion cubes. Heat and stir till cubes are dissolved.
In large pot add:
veggies
mushrooms
both soups
broth from bullion cubes
Heat thru until veggies are done to your liking
Add chicken and stir often
Take one cup water and heat up in microwave
put in a seal-able container and ad the flour.
shake until flour is dissolved in water.
Add to veggies
Heat until thickened stirring often
Take 11x15 pan and pour in veggie mixture.
Unroll crescent rolls and separate into rectangles (2 crescents pinched together)
Lay rectangles on top.
Bake at 325 for 25-30 mins till crescent rolls are golden brown.
Let set for 10 minutes and serve
Makes 15 big servings.
Serving Size: makes 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user MAMAELF99.