Chicken Pot Pie

This crescent roll chicken pot pie combines quick and easy ingredients like pulled rotisserie chicken, frozen vegetables, canned soup, and reduced fat crescent rolls to create a super savory crowd pleaser. 

Thanks to lower calorie crescent rolls and a few other ingredient tweaks, this is a relatively healthy chicken pot pie that doesn’t sacrifice flavor!

Ingredients:

-1 lb Rotisserie Chicken or grilled chicken works, meat only (weighed cooked), no skin 

-1 TB (14g) light butter 

-1 TB (8 grams) flour

-1 (150g) Sweet Yellow Onion, diced

-2 cloves Garlic, peeled and minced

-1 cup (150g) Frozen peas

-1 cup (100g) diced carrots (can use a mixture of frozen peas, carrots, green beans) to = 2 cups total

-1/2 C (120g) Reduced Sodium Chicken Stock

-10 oz can 98% fat free Cream of Chicken Soup

-2/3 C (150g) Fat Free Greek Yogurt

-1 tsp Black Pepper

-1/2 tsp Kosher Salt

-1 tsp italian seasoning

-1 tube (8oz) Reduced Fat Crescent Rolls

Instructions:

1. Preheat an oven to 350F and spray a 9" pie dish with nonstick spray. Set aside.

2. Dice onion, carrots and then take out peas to defrost a bit.

3. Heat the butter in a large pot over medium-high heat before adding the diced onion. Cook until softened, about 6-8 minutes, before adding the garlic and dry spices. Cook until the garlic is fragrant, about another minute. Add the flour to thicken it and a splash of chicken broth. This will create a “paste”.

4. Add the chicken broth, cream of chicken soup, and vegetables to the pot, stirring everything together. Bring to a low boil before removing from the heat and stirring in the Greek yogurt and rotisserie chicken.

5. Add the mixture to the pie dish.

6. Use the long edges of each crescent roll triangle to cover the outer rim of the dish and use the remaining crescent rolls to fill in the gaps. A few slits or gaps are fine and will serve as vents during baking. You can use a fork to crimp the edges.

7. Place the pie dish on a baking sheet to catch any overflow and bake for 16-24 minutes until the top is golden brown. You may need to cover the outer edges with foil (or a silicone pie saver) if they cook much faster than the center of the pie. Test the center of the crust to make sure it's cooked through.

I made this for my fam & it was a hit! Even for the “non-macro counters’’!!

8 servings for the casserole: each being 197 calories (205 grams) 19p/232c/5f

Search in MFP: “Lifting Lex’s Chicken Pot Pie” to log it!