The recipe is pretty simple. Only downfall is that it has quite a bit of processed food and sodium. Therefore it may not be for everyone, but it is a version of one of my favorite comfort foods that I can enjoy while watching my eating.
Easy Chicken Pot Pie
1.2 lbs Skinless Chicken Breasts
3 cups frozen peas & carrots
1 can Healthy Request cream of mushroom soup (or similar)
1 package reduced fat crescent rolls
Dried Parsley and Pepper to taste.
Dice chicken to small bite size. Heat oven to 350 degrees. Heat large skillet to medium with the soup. Add chicken and stir until cooked, adding parsley and pepper to taste (add water as needed to keep the soup from being overly thick). While cooking chicken, cook the peas and carrots until almost done (don’t overcook).
Place the chicken mixture and veggies in a 9 X 13 pan. Cover with aluminum foil. Heat in oven until boiling (or almost boiling), about 15 minutes. Remove foil and place crescent rolls on top (may overlap on one end). Cook for 15 minutes, or until rolls are golden brown. Allow to cool 5 - 10 minutes. Serves 6.
I’ve done a few variations on this recipe, but this is how I made it last night. Adding fresh mushrooms is really good. You may want to cook them with the chicken. Adding extra soup gives you more sauce, so the pot pie will be a bit more runny. The way I’ve posted the recipe has minimal sauce.
