Recipe: Reduced Fat Chicken Pot Pie (using refrigerated crescent roll dough)

REDUCED FAT CHICKEN POT PIE

8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces
3 cups C&W Ultimate Petite Mixed Vegetables (or any other frozen mixed vegetables)
1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Celery
3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)

Preheat oven to 350 degrees F.

Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside.

Heat frozen veggies in microwave according to package.

Mix chicken, vegetables and soup together and put in a 9-inch round baking dish sprayed with nonstick cooking spray.

Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through).

While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish.

Add dough to the top of the dish and bake an additional 15-20 minutes or until top is golden brown.

Serves 4