Lunch

My Version of HG Chicken Pot Pie is for Lunch.

My Version of HG Chicken Pot Pie takes 30 minutes to prepare.

My Version of HG Chicken Pot Pie takes 50 minutes to cook.

My Version of HG Chicken Pot Pie makes 6 servings.

The ingredients for My Version of HG Chicken Pot Pie are:

1 Campbells Low Fat Cream of Mushroom Soup 10.75 oz
1/2 cup of water
8 oz of Prepared Roasted Chicken, Light Meat
1 10 oz pkg of frozen mixed vegatables
2 small potatoes, peeled & cut 1/2" cubes
2 Tbs shredded parmesean cheese
4 triangles of low fat cresent dough
1/2 tsp ground pepper
1/4 tsp or more of red pepper flakes

Here is how you make My Version of HG Chicken Pot Pie:

Preheat oven to 350. Prepare a caserole dish by spraying with Pam.Place potatoes in small pan with cold water and cook to desired consistency. Drain potatoes. Place vegetables in microwave (I use the steam bags), cook for 3-4 minutes.While potatoes & veggies cook, mix soup, water, cheese, & seasonings in a mixing bowl. Remove meat from roasted chicken, separate out 8oz of the light meat & add to soup, refrigerate the rest (maybe a chicken salad). Stir in potatoes & veggies. Pour in to caserole dish.Cover & bake for 20-30 minutes until bubbly. Remove from oven & place the cresent dough over the pot pie to cover. Return to oven for 18-20 minutes until cresent dough is golden brown. Let set for 10-15 minutes & serve.Number of Servings: 6Recipe submitted by SparkPeople user MACINPAK.

The nutritional information for My Version of HG Chicken Pot Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 252.7

• Total Fat: 7.3 g
• Cholesterol: 32.1 mg
• Sodium: 467.2 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 4.0 g
• Protein: 15.1 g

The dietary needs meet for My Version of HG Chicken Pot Pie is Low Fat