Sunday, December 5, 2010

Quick and Easy Chicken Pot Pie

I have a recipe for slow cooker chicken pot pie, but this is my standby if I forgot to put it all in the slow cooker. It is perfect for the cold winter days that I know many of you are enduring right now. I call it quick and easy comfort food. It always makes the family happy!

2 tbs olive oil
2 cans Reduced Fat Cream of Chicken Soup
1/2 cup Low Fat Sour Cream
16 oz Frozen Mixed Vegetables
3 Large Chicken Breasts, cubed
Pepper to Taste
1.5 cups shredded cheddar cheese
1.5 tubes Crescent Roll dough
Non Fat Milk -use as much as you want until you achieve your desired texture

1. In a saucepan warm olive oil then add cubed chicken breast. 

2. Once the chicken breast is cooked add frozen mixed vegetables, Cream of Chicken Soup and sour cream. Pepper to taste. Mix together and add milk to achieve desired consistency (remember that the mixture will thin a little when cooking in the oven).

3. Place mixture in a casserole dish. Sprinkle mixture with cheese. Roll out crescent dough into squares to cover the mixture.

4. Bake according to directions on Crescent Roll package.



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