Chicken Pot Pie

This is one of the best chicken pot pie recipes I�ve ever run across. Not only is this meal delicious, it�s also a lot lower in fat and calories than many of the traditional versions. Give it a try. You might end up loving it as much as I do.

Chicken Pot Pie

Ingredients:

1 pound cooked chicken meat (you can also use turkey)
� cup reduced sodium chicken broth
4 cups frozen mixed vegetables (I added corn, peas and carrots)
1 can 98% fat free cream of mushroom soup (I used cream of chicken)
1 can 98% fat free cream of celery soup (I used cream of chicken)
1 can (lower fat) Pillsbury Crescent Creations (or Pillsbury Crescent Rolls/Croissants)
Salt and pepper

Preparation:

- Preheat oven to 350 degrees. Lightly spray a large skillet and casserole dish with non-stick cooking spray.

- Heat chicken broth in a large skillet on medium to medium-high heat. Add chicken, vegetables and cans of soup. Stir occasionally until heated through. Add salt and pepper to taste.

- Transfer mixture to casserole wish.

- Unroll crescent dough and lay out on top of casserole evenly, cutting off edges if needed. Press edges of dough firmly into the casserole dish to enclose.

- Cut two slits forming a small X in center of dough to vent casserole.

- Bake for 15 � 20 minutes until dough turns golden. Remove from oven and let cool before serving.

Enjoy!