Chicken pot pie is one of those comforting go-to meals that's perfect for when you want to make sure the kiddos eat good. I really like taking help from the store on this one and using crescent rolls for the top. Not using a pie crust really lightens this meal up- especially because the crescent rolls are on the top and not both the bottom and top.
Let's Get Crafty!
Preheat oven to 400
Use non-stick spray on the baking dish
Mix Together and Pour into Baking Dish:
2 1/2 cups shredded chicken
1 can Cambell's Heart-Healthy Cream of Chicken Soup
2 big handfuls of thawed frozen veggie blend (peas, carrots, corn)
1/2 cup green beans (these were leftover from last night... so I threw them in)
1 can Pillsbury Crescent Rolls (I used the reduced fat ones that are only 90 calories each)
Bake 15-20 minutes until crescent rolls are nicely browned
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I hope you're having a great day.
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