Chicken Pot Pie - Reduced Fat |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I had a craving for chicken potpie, but since I am on a diet I had to change it up a bit. Turned out really great! 430 calories 13 grams of fat 35 grams carbs 38 grams protein Ingredients:
1 (8 ounce) can refrigerated reduced-fat crescent rolls |
1 (10 ounce) frozen mixed vegetables |
1 (8 ounce) can low-fat cream of chicken soup |
1 lb chicken breast |
Directions:
1. PREHEAT oven to 400°F
2. Dice the chicken into small cubes and pan fry them with some cooking spray.
3. Add soup with 1/2 can water.
4. Add mixed vegetables.
5. Cook down mixture on medium heat for 5-10 minutes.
6. In a pie pan roll out half the crescent roll and smuch until it takes up the whole bottom and sides of the pan.
7. Add mixture from frying pan.
8. Cover top with other half of crescent roll.
9. Cook for 30 minutes or until crust is golden brown.
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