Hungry Girl makes it using Pillsbury Reduced Fat Crescent Rolls, making for a really delicious and buttery flavored topping. As much as I love pot pie, I'm less of a fan of the pie crust used to make a traditional pot pie. This one? Love!
Hungry Girl's Kickin' Chicken Pot Pie - 7 PointsPlus
Ingredients:Directions:
- 8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces (I used a can of chunk chicken)
- 3 cups frozen mixed vegetables
- 1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Celery
- 3 servings (triangles) Pillsbury Reduced Fat Crescent Rolls (unprepared)
Preheat oven to 350 degrees. Saute 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 veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray. Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through). While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish {you have to get it very, VERY thin!} . Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown. Serves 4.
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Posted by: Tukiyooo
Kickin' Chicken Pot Pie Updated at :
4:00 AM
Wednesday, January 25, 2012
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