Chicken Pot Pie from Hungry Girl
by on December 30th, 2009
No Comments
I thought it was time to share another one of my favorite Hungry Girl recipes!
This one is a classic food that for the most part, everyone has had at some point. I like to consider it somewhat of a comfort food, and perfect for these colder times of the year!
So here is the slimmed down version of Homemade Chicken Pot Pie!
Photo from Hungry Girl’s website.
Ingredients
- 8 ounces raw boneless chicken, cut into bite-sized pieces
- 3 cups frozen mixed vegetables
- One 10.75 ounce can of Campbell’s 98% Fat Free Cream of Celery Soup
- Pillsbury Reduced Fat Crescent Rolls refrigerated dough
Directions
- Preheat oven to 350 degrees
- Cook chicken until it is light brown in an non-stick pan (make sure pieces are still tender)
- Heat frozen vegetables in microwave (use package instructions)
- Mix chicken, vegetables and soup together. Place in a 9″ round baking dish (probably a pie dish) sprayed with non-stick spray.
- Cook in oven for 30 minutes or until the mixture is hot and bubbly, mix halfway through.
- While dish is cooking, unroll 4 crescent rolls (the original recipe calls for 3, but it’s not quite enough) and make a ball. Roll out into a circle so that it can cover the top of the pie. You can choose what to do with the leftover rolls, I usually make them as rolls on the side.
- Add dough to the top of the mixture and cook for an additional 20 minutes (until top is golden brown).
ENJOY!!!
The serving size says this recipe is for 4 people, but you could probably get 5 out of it… especially if you add a small salad.
Categories: Uncategorized
