This recipe for a reduced fat and Weight Watcher friendly Chicken Pot Pie is not good.....It is GREAT!! It comes from one of the cookbooks I mentioned a couple weeks ago called Hungry Girl. WONDERFUL stuff in these cookbooks! This was fast and oh so tasty. I doubled it, but am giving it to you from the book.
8 oz. chicken breast or chicken tenders
3 cups frozen veggies
1 10.75 oz. can of 98% fat free cream of celery soup
3 servings of reduced fat crescent rolls
Salt and pepper to taste
Cut chicken into bite sized pieces and cook in pan sprayed with Pam. Add veggies and soup. Season with fresh cracked pepper and salt. If your pan can go from stove top to oven, just use same pan, and put into 350 degree oven for 30 min. Meanwhile, take 3 crescent rolls and smoosh (is that a word?) together the dough, and roll out thin into circle to top pot pie. I used a 9" pan and cooked my meat, then added veggies, and soup, and put whole pan into oven for 30 minutes. Remove pan from oven, and top with rolled out dough. Just set on top of pan, no crimping is even necessary. Bake for another 10-15 minutes or until brown on top.
1/4 of pie 5 points. You will NOT even notice that this is low calorie and so much healthier for you than the typical version of pot pie. You WILL love this!!!