Chicken Pot Pie

10WW Pts+ yield 6.  8WW Pts+ yield 8. 

INGREDIENTS

8 roll(s) reduced-fat crescent roll dough, I tube

16 oz cooked boneless, skinless chicken breast(s)

1 cup 2% cheese

1 can cream of chicken soup, 98% fat free

1 cup Fat Free Milk

1 cup(s) canned mixed vegetables , drained

1-2 Tbsp chicken bouillon

1-2 tsp of Tony Chachere’s Cajun Seasoning

DIRECTIONS

Preheat oven to 350. Spray 9x13 pan with non-stick cooking spray. In a pot, fill with water and add some chicken bouillon, boil chicken breast on medium high heat until cooked through. Shred chicken. Prepare cream of chicken soup with 1 cup milk, warm in microwave for about 1 minute to mix. Put chicken and drained veggies in pan, mix with half of soup mixture, ½ cup cheese and some Tony’s seasoning. Roll out crescent rolls and place entire sheet on top of mixture, stretching to cover entire pan. Place the rest of the soup mixture and cheese on top. Bake 30 minutes until crust is golden and bubbly.

Chicken Pot Pie for Pi Day!