Chicken Pot Pie, OAMC and Lighter
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1⁄2 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 1 cup sweet potato, peeled and diced
- 1⁄3 cup all-purpose flour
- 1 1⁄2 cups chicken stock
- 1⁄2 cup skim milk
- 2 cups skinless chicken breasts, cooked and diced
- 1⁄2 cup frozen peas
- 8 ounces reduced-fat crescent rolls, use 6 triangles
directions
- In non stick skillet with cooking spray, saute celery, onions, carrots, and sweet potatoes over med. heat until tender, 7-10 minutes.
- Add flour, stirring, and gradually stir in stock and milk, bringing to a boil. Reduce heat and stir until thickened.
- Add chicken and peas.
- Transfer to 9x9x2 baking pan sprayed with non stick spray. Lay crescent roll triangles on top, sealing the sides.
- To eat now: Bake at 375F 10-15 minutes or until top is lightly browned.
- To freeze: Do not bake before freezing. Cool to room temp., wrap, label, and freeze. The crust can be added before or after freezing. Freeze up to 3 months.
- Finish after freezing: Remove and defrost. Preheat oven to 375°F Cover with crescent roll crust to seal. Bake for 20 minutes or until heated and crust is light brown. Cover top lightly with foil if crust starts getting too brown.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!