Chicken Pot Pie with Crescent Roll Crust

c. chopped cooked chicken (I used rotisserie chicken)
1 15 oz can cream of chicken soup
1 TB olive oil
1 c. chopped onion (or 1 medium onion, chopped)
1 c. chopped celery
½ c. chopped bell pepper (green, red or orange or a mix is fine)
2 cloves garlic, minced
2 c. mixed vegetables
1 c. frozen peas or corn
½ tsp. Thyme
¼ tsp. marjoram
½ tsp. Garlic salt
½ tsp Pink salt
¼ tsp black pepper
2 c. chicken broth (low fat, low sodium)
¼ c. flour
1 pkg. chicken gravy mix
1 can (8 servings ) crescent rolls

Sautee the onion, celery, bell pepper and garlic in the olive oil in a large frying pan on medium heat. Add the mixed vegetables and peas. Stir in cream of chicken soup. Add chicken and spices, salt and pepper. Mix flour, chicken gravy mix and chicken broth together in a small bowl, or a blender, until smooth. Add to chicken mixture, and continue to cook on medium heat, stirring constantly until thickens and bubbly. Pour into a 10” deep dish pie pan, or 6 smaller mini pie pans. Roll out crescent rolls on a lightly floured board, and carefully place on top of chicken dish. If using 6 smaller pans, divide dough and put on the smaller pans. Bake at 350 for about 20 minutes, or until crust is golden brown.
Makes 6 servings.


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANGELMOM48.