Ingredients for Chicken Pot Pie Reduced Fat
- Refrigerated Reduced Fat Crescent Rolls
- Frozen Mixed Vegetables
- Low Fat Cream Of Chicken Soup
- Chicken Breast
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How to Make Chicken Pot Pie Reduced Fat
- Preheat oven to 400°F (200°C).
- Dice 1.5 cups cooked chicken breast into small cubes and pan-fry in a lightly oiled pan (using cooking spray) until lightly browned.
- Add 1 (10.75 ounce) can condensed cream of chicken soup and 1/2 cup water to the pan. Stir well.
- Add 1.5 cups of mixed frozen vegetables (peas, carrots, corn).
- Cook the mixture over medium heat for 5-10 minutes, or until heated through and slightly thickened.
- Unroll one can (8 oz) of refrigerated crescent roll dough. Gently press it into the bottom and up the sides of a 9-inch pie plate.
- Pour the chicken and vegetable mixture into the prepared pie crust.
- Unroll the remaining crescent roll dough and place it over the filling. Crimp the edges to seal.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
15g
Carbs
3g
