Chicken Pot Pie - Reduced Fat

• refrigerated reduced-fat crescent rolls↗1

  (8 ounce) can

• frozen mixed vegetables1

  (10 ounce)

• low-fat cream of chicken soup1

  (8 ounce) can

• chicken breast↗1 lb

Step-by-step instructions

1. 1

   PREHEAT oven to 400°F

2. 2

   Dice the chicken into small cubes and pan fry them with some cooking spray.

3. 3

   Add soup with 1/2 can water.

4. 4

   Add mixed vegetables.

5. 5

   Cook down mixture on medium heat for 5-10 minutes.

6. 6

   In a pie pan roll out half the crescent roll and smuch until it takes up the whole bottom and sides of the pan.

7. 7

   Add mixture from frying pan.

8. 8

   Cover top with other half of crescent roll.

9. 9

   Cook for 30 minutes or until crust is golden brown.