Fall Chicken Pot Pie
Prep: 25 minutes
Bake: 30 minutes Serves: 6
4 tablespoons PICS unsalted butter
1 medium onion, finely chopped
1 rib celery, finely chopped
2 cans (10.5 ounces each) PICS healthy condensed cream of chicken and/or 25% less sodium mushroom soup
1-3/4 cups frozen vegetables such as broccoli florets, carrots, corn, green beans and/or peas
1 rotisserie chicken, skin removed and meat chopped (4 cups)
1/2 teaspoon dried thyme or 2 teaspoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 package (8 ounces) PICS refrigerated crescent rolls
1 medium onion, finely chopped
1 rib celery, finely chopped
2 cans (10.5 ounces each) PICS healthy condensed cream of chicken and/or 25% less sodium mushroom soup
1-3/4 cups frozen vegetables such as broccoli florets, carrots, corn, green beans and/or peas
1 rotisserie chicken, skin removed and meat chopped (4 cups)
1/2 teaspoon dried thyme or 2 teaspoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 package (8 ounces) PICS refrigerated crescent rolls
1.Preheat oven to 350°. Melt butter in large skillet over medium heat. Add onion and celery; cook 5 minutes or until soft, stirring occasionally. Remove from heat; stir in soup, vegetables, chicken, thyme, salt and pepper. Transfer chicken mixture into a deep-dish pie plate.
2.Unroll crescent roll dough; lay crescent rolls over chicken mixture slightly overlapping in a circular pattern to cover.
3.Bake 30 minutes or until top is golden brown and crust is cooked through.
Approximate nutritional values per serving (1 piece):
365 Calories, 18g Fat (5g Saturated), 81mg Cholesterol,
794mg Sodium, 23g Carbohydrates, 2g Fiber, 25g Protein