Tasty Chicken Pastry- Hand Held Low-Fat Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 210.1
- Total Fat: 6.2 g
- Cholesterol: 48.9 mg
- Sodium: 1,157.3 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.5 g
- Protein: 13.4 g
View full nutritional breakdown of Tasty Chicken Pastry- Hand Held Low-Fat Chicken Pot Pie calories by ingredient
Introduction
"Hand Held, flaky, Low-Fat Chicken Pot Pie" "Hand Held, flaky, Low-Fat Chicken Pot Pie"Number of Servings: 8
Ingredients
-
16 tbsp Onions, dehydrated flakes
4 cup Swanson Chicken Broth 99% Fat Free
437 gram kirland mixed vegatable frozen
1 cup HEINZ® gravy, fat free, Classic Chicken
1 serving Egg, whole, raw, fresh, SMALL - 38g per egg
0.50 tsp Salt (table)
4 serving Garlic (1 clove)
3 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz
8 serving Crescent Roll - Reduced Fat (1 roll)
Directions
1
Preheat Oven to 325 and take spray large cookie sheet with Pam.
2
Put chicken into large/deep skillet and cover, turning heat to medium high. 6 minutes later stir chicken and see if all pink is gone, if not cover 6 additional minutes.
3
Add 1/2 chicken broth, packet of gravy, vegetables, dehydrated onions, both garlics, salt to pan, stir and cover. Turn down to medium heat for 8 minutes.
4
Add potatoes and stir. Once incorporated add remaining amount of chicken broth, and stir. Cover and turn down to low heat for 8 minutes.
5
Turn off heat and let cool. Pour contents in to container and refrigerate overnight-or at least 1 hour.
6
Open and unroll crescent rolls, making sure to keep in one continuous sheet. Place on cookie sheet sprayed with Pam. Pinch all of the seams together-sealing them into one large square. With a small rolling pin stretch out the dough to twice its size. With a knife score the sheet into 8 square sections.
7
Place 1 heaping tablespoon in center of each pastry square. pull side of the square up and over the mixture. carefully seal edges with fingers. When all 8 are done, seal with fork.
8
Place in preheated 325 degree oven for about 13 minutes-watch carefully. When they start to brown, brush with beaten egg and cook for 2 more minutes.
9
Let cool for a few minutes before eating.
Serving Size: makes 8 servings
Preheat Oven to 325 and take spray large cookie sheet with Pam.
2
Put chicken into large/deep skillet and cover, turning heat to medium high. 6 minutes later stir chicken and see if all pink is gone, if not cover 6 additional minutes.
3
Add 1/2 chicken broth, packet of gravy, vegetables, dehydrated onions, both garlics, salt to pan, stir and cover. Turn down to medium heat for 8 minutes.
4
Add potatoes and stir. Once incorporated add remaining amount of chicken broth, and stir. Cover and turn down to low heat for 8 minutes.
5
Turn off heat and let cool. Pour contents in to container and refrigerate overnight-or at least 1 hour.
6
Open and unroll crescent rolls, making sure to keep in one continuous sheet. Place on cookie sheet sprayed with Pam. Pinch all of the seams together-sealing them into one large square. With a small rolling pin stretch out the dough to twice its size. With a knife score the sheet into 8 square sections.
7
Place 1 heaping tablespoon in center of each pastry square. pull side of the square up and over the mixture. carefully seal edges with fingers. When all 8 are done, seal with fork.
8
Place in preheated 325 degree oven for about 13 minutes-watch carefully. When they start to brown, brush with beaten egg and cook for 2 more minutes.
9
Let cool for a few minutes before eating.
Serving Size: makes 8 servings
