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    Chicken Pot Pie

    Uploaded by

    Chester Cariño
    This recipe is for a chicken pot pie made with chicken, vegetables, broth and seasonings baked under a crescent roll topping. Key ingredients include chicken, mushrooms, bell peppers, onions, celery and crescent rolls. The chicken is simmered in broth before being cubed and added to the vegetable mixture, which is then baked with the crescent roll topping until golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd

    Chicken Pot Pie

    Uploaded by

    Chester Cariño
    17 views1 page
    This recipe is for a chicken pot pie made with chicken, vegetables, broth and seasonings baked under a crescent roll topping. Key ingredients include chicken, mushrooms, bell peppers, onions, celery and crescent rolls. The chicken is simmered in broth before being cubed and added to the vegetable mixture, which is then baked with the crescent roll topping until golden brown.

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    © Attribution Non-Commercial (BY-NC)

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    This recipe is for a chicken pot pie made with chicken, vegetables, broth and seasonings baked under a crescent roll topping. Key ingredients include chicken, mushrooms, bell peppers, onions, celery and crescent rolls. The chicken is simmered in broth before being cubed and added to the vegetable mixture, which is then baked with the crescent roll topping until golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    17 views1 page

    Chicken Pot Pie

    Uploaded by

    Chester Cariño
    This recipe is for a chicken pot pie made with chicken, vegetables, broth and seasonings baked under a crescent roll topping. Key ingredients include chicken, mushrooms, bell peppers, onions, celery and crescent rolls. The chicken is simmered in broth before being cubed and added to the vegetable mixture, which is then baked with the crescent roll topping until golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
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    Chicken Pot Pie

    Ingredients:

    2 tsp olive oil


    1/2 c plus 2 tbsp fat-free reduced-sodium chicken broth, divided
    2 c sliced mushrooms
    1 c diced red bell pepper
    1/2 c chopped onion
    1/2 c chopped celery
    2 tbsp all-purpose flour
    1/2 c fat-free half-and-half
    2 c cubed cooked chicken tenders*
    1 tsp minced, fresh dill
    1/2 tsp salt
    1/4 tsp black pepper
    2 reduced-fat refrigerated crescent rolls

    *Note: To make 2 cups cubed cooked chicken, simmer 1 pound chicken tenders in 2 cups fat-free
    reduced-sodium chicken broth about 15 minutes or until meat is no longer pink in center. Cool
    and cut into cubes.

    Directions:

    Heat oil and 2 tablespoons chicken broth in medium saucepan. Add mushrooms, bell pepper,
    onion and celery. Cook 5 to 7 minutes or until vegetables are tender, stirring frequently. Stir in
    flour; cook 1 minute. Stir in remaining 1/2 cup chicken broth; cook and stir until liquid thickens.
    Reduce heat and stir in half-and-half. Add cooked chicken, dill, salt and pepper. Preheat oven to
    375 degrees. Spoon mixture into greased 1-quart casserole. Roll out crescent rolls and place on
    top of chicken mixture. Bake pot pie 15 to 20 minutes or until topping is golden and filling is
    bubbly. Serve with leafy green salad, if desired.

    Makes 4 (1 cup) Servings.

    Dietary Exchanges: 1 Starch, 3 Lean Meat, 2 Vegetable

    Nutrients Per Serving:


    286 Calories
    27% Calories from Fat: 27%
    8 g Total Fat
    2 g Saturated Fat
    25 g Carbohydrate
    26 g Protein
    54 mg Cholesterol
    740 mg Sodium
    2 g Fiber

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