Chicken Pot Pie

Ingredients:

2 tsp olive oil

1/2 c plus 2 tbsp fat-free reduced-sodium chicken broth, divided
2 c sliced mushrooms
1 c diced red bell pepper
1/2 c chopped onion
1/2 c chopped celery
2 tbsp all-purpose flour
1/2 c fat-free half-and-half
2 c cubed cooked chicken tenders*
1 tsp minced, fresh dill
1/2 tsp salt
1/4 tsp black pepper
2 reduced-fat refrigerated crescent rolls

*Note: To make 2 cups cubed cooked chicken, simmer 1 pound chicken tenders in 2 cups fat-free
reduced-sodium chicken broth about 15 minutes or until meat is no longer pink in center. Cool
and cut into cubes.

Directions:

Heat oil and 2 tablespoons chicken broth in medium saucepan. Add mushrooms, bell pepper,
onion and celery. Cook 5 to 7 minutes or until vegetables are tender, stirring frequently. Stir in
flour; cook 1 minute. Stir in remaining 1/2 cup chicken broth; cook and stir until liquid thickens.
Reduce heat and stir in half-and-half. Add cooked chicken, dill, salt and pepper. Preheat oven to
375 degrees. Spoon mixture into greased 1-quart casserole. Roll out crescent rolls and place on
top of chicken mixture. Bake pot pie 15 to 20 minutes or until topping is golden and filling is
bubbly. Serve with leafy green salad, if desired.

Makes 4 (1 cup) Servings.

Dietary Exchanges: 1 Starch, 3 Lean Meat, 2 Vegetable

Nutrients Per Serving:

286 Calories
27% Calories from Fat: 27%
8 g Total Fat
2 g Saturated Fat
25 g Carbohydrate
26 g Protein
54 mg Cholesterol
740 mg Sodium
2 g Fiber