Dinner

Chicken Pot Pie w/ crescent rolls is for Dinner.

Chicken Pot Pie w/ crescent rolls takes 20 minutes to prepare.

Chicken Pot Pie w/ crescent rolls takes 50 minutes to cook.

Chicken Pot Pie w/ crescent rolls makes 4 servings.

The ingredients for Chicken Pot Pie w/ crescent rolls are:

pound skinless, boneless chicken breast
halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour 1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
2/3 cup milk
1 Pillsbury Crescents-Reduced fat

Here is how you make Chicken Pot Pie w/ crescent rolls:

1. Preheat oven to 325 degrees F (220 degrees C.) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. 5. Place the chicken mixture in pie pan. Pour hot liquid mixture over. Use container of crescent rolls to cover across the top. Just unroll and place on top.6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Makes 4 slices/servingsNumber of Servings: 4Recipe submitted by SparkPeople user VANEMIREZ.

The nutritional information for Chicken Pot Pie w/ crescent rolls is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 443.1

• Total Fat: 25.6 g
• Cholesterol: 56.2 mg
• Sodium: 1,315.1 mg
• Total Carbs: 44.2 g
• Dietary Fiber: 3.5 g
• Protein: 13.5 g