Monday, February 28, 2011

Kickin' Chicken Pot Pie

Tonight, I made one of my favorite hungry girl recipes from the cookbook,  Recipes and Survival Strategies for Guilt-Free Eating in the Real World.  Here are the (nutritional) facts: Per serving (1/4th of pie): 235 calories, 6g fat, 723 mg sodium, 26g carbs, 3.5g fiber, 6 g sugars, 18g protein.

8 ounces raw boneless skinless lean chicken breast, cut into bite-size pieces
3 cups frozen (or fresh) mixed veggies
One 10.75 ounce can Campbell's 98% Fat Free Cream of Celery Soup
3 Servings Pillsbury Reduced fat Crescent Rolls refrigerated dough

Preheat over to 350 degrees.  Cook chicken pieces for several minutes in a pan spritzed with nonstick spray, until chicken is light brown (cooked but still tender). Set aside.

Heat frozen veggies in the microwave according to package instructions.

Mix chicken (I season with sea salt and pepper), veggies, and soup together, and then place in a 9-inch round baking dish sprayed with nonstick spray.  Place dish in the oven and bake for about 30 minutes or until mixture is hot and bubbly, stirring half-way through.  While dish is cooking, unroll 3 (I use 4) crescent rolls.  Use your hands to combine pieces into one large ball of dough.  With a rolling pin, roll dough out (super-thin) into a circle just large enough to fit inside the dish (a little less than 9 inches wide).

Add dough to the top of the mixture and cook for an additional 15-20 minutes, until top is golden brown.  Makes 4 servings.

1 comment:

  1. Thanks SO much for posting these recipes along with the calorie/nutrition counts. Looking forward to trying this one. I love Chx Pot Pie but have been trying to stay away due to the high in carbs. Do you post vegetarian recipes?