Saturday, January 14, 2012

Chicken Pot Pie

Chicken Pot Pie
Serves 4
Points+ Per Serving 7

8oz boneless skinless chicken breast, uncooked and cut into bite size pieces
3 cups mixed vegetables
1 can (10.75 oz) Condensed 98% Fat Free Cream of Celery Soup
3 servings Reduced Fat Crescent Rolls

Preheat oven to 350 degrees. Sauté chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender, set aside.

Heat frozen vegetables in microwave according to package. Mix chicken, vegetables and soup together and put in a 9” round baking dish sprayed with nonstick cooking spray.

Bake for 30 minutes or until hot and bubbly, stirring halfway through. While dish is cooking, unroll three crescent rolls, combine pieces together to make a ball. Roll dough out into a circle to cover top of dish.

Add dough to the top of dish and cook for an additional 15-20 minutes or until top is golden brown.

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