Chicken Pot Pie JMK
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 479.6
- Total Fat: 10.6 g
- Cholesterol: 32.5 mg
- Sodium: 985.4 mg
- Total Carbs: 73.2 g
- Dietary Fiber: 5.9 g
- Protein: 25.3 g
View full nutritional breakdown of Chicken Pot Pie JMK calories by ingredient
Introduction
I make homemade filling and bake with reduced fat crescent rolls on top I make homemade filling and bake with reduced fat crescent rolls on topNumber of Servings: 8
Ingredients
-
crescent roll, great value reduced fat, 16 serving Chicken broth, reduced sodium, 48 oz box
6 cup Baked Potato, with skin, 4 large (3" to 4-1/4" dia.
Peas, frozen, 1 cup
Yellow Sweet Corn, Frozen, 1 cup kernels
Carrots, cooked, 4 carrot
Boneless, skinless chicken breast, 16 oz
Onions, raw, 1 cup, chopped
Flour, white, .5 cup
Tips
This recipe makes two full 9x13 pans of pot pie. I usually make the filling and freeze half, to use at a later date. It freezes very well, and tastes just as good the second time!
Directions
Combine frozen chicken breasts and all veggies in a crock pot and cover with the reduced sodium broth and cook on low for 6-8 hours (I do this while I'm at work).
Approximately 20 minutes before dinner, put half of the filling into a 9x13 pan, and cover with one can of reduced fat crescent rolls. Bake according to package instructions for the crescent rolls, or until golden brown on top. Serve and eat!
Serving Size: Makes 2 9x13 pot pies, 4 servings each
Number of Servings: 8
Recipe submitted by SparkPeople user JMKEIPER.
Approximately 20 minutes before dinner, put half of the filling into a 9x13 pan, and cover with one can of reduced fat crescent rolls. Bake according to package instructions for the crescent rolls, or until golden brown on top. Serve and eat!
Serving Size: Makes 2 9x13 pot pies, 4 servings each
Number of Servings: 8
Recipe submitted by SparkPeople user JMKEIPER.
