Chicken Pot Pie
I got this one from Hungry Girl and had it converted.
Recipe Name: Chicken Pot Pie
3/4 or 1 lb. raw boneless skinless chicken breast; cut into bite-sized pieces, size according to plan
3 cups frozen mixed vegetables
1 (10 3/4 oz.) can condensed fat free reduced sodium cream of celery soup such as Campbell’s Healthy Request®
3 servings Pillsbury Reduced Fat Crescent Rolls® (unprepared)
Preheat oven to 350F degrees. Sauté chicken pieces for several minutes in a pan coated 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 place in a (9") round baking dish coated 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. Add dough to the top of the dish and cook for an additional 15-20 minutes or until top is golden brown.
Makes: 4 servings
Serving size: 1/4th recipe
LA Exchange: 1/2 Protein, 2 Vegetables, 1 Starch, 1 Fat
Please remember to use this recipe in moderation while in your weight loss program for continued success.
Erika on LAWL since 1/30/07
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