Tuesday, June 7, 2011

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


1 pound cooked chicken meat (you can also use turkey)
½ 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


- 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.



  1. This looks so good...and so easy, Martha. I have already printed it out---it will soon be on our supper table! Thank you.

  2. Mmmm... :) How I love Pillsbury rolls, let me count the ways lol! This looks great and so easy.

  3. Beth, you will love this one. Easiest pot pie I ever made. And sooooo tasty.


    Mmmm...Pillsbury rolls... I love them too, Jane. And this is a really tasty way to enjoy them.