HG's Chicken Pot Pie

Growing up I loved Chicken Pot Pie. My favorite kind of pot pie was not homemade, but from Marie Callendar. That woman knows how to cook. :) However, I couldn't even tell you the last time I ate one, have you seen the "nutritional" info on those puppies? Go take a quick peak. 430 Calories... 30.6g of Fat (12.6 saturated)...1041.3mg Sodium... YIKES! So as soon as I found Kickin' Chicken Pot Pie in HG's book, I marked it to make right away.

This recipe has 4 ingredients and is super simple to make. It does taste pretty close to a real pot pie. I did make a few changes.. added more veggies, added a tiny bit of chicken broth and greek yogurt. Next time I make it I think I might try it out with Cream of Chicken Soup rather than celery. Even with my changes though, I know it is still MUCH healthier than other chicken pot pie options out there.

HG's Kickin' Chicken Pot Pie



8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces
3 cups frozen mixed vegetables (I used Birdseye SteamFresh Baby Potato Blend)
1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Celery
3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared) I wanted a thick crust so I used the entire thing.
Because I added more than 3c veggies, I also mixed in about 1/4 c reduced sodium chicken broth and maybe 2 tbsp of greek yogurt and some S&P.

Directions:

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

Serves 4. Serving Size: 1/4th pie (approx. 7 oz.)

Nutritional Info for the Original Recipe:
Calories: 210
Fat: 6g
Sodium: 800mg
Carbs: 24g
Fiber: 2.5g
Sugars: 6g
Protein: 16.5g