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 the dough together, and roll out thin into circle to top pot pie. 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. .
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 the dough together, and roll out thin into circle to top pot pie. 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. .
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