This is from Hungry Girl "Recipes and Survival Strategies for Guilt-Free Eating in the Real World" page 128.
First the recipe, as written, (from the link) and then my changes.
Oh, chicken pot pie -- we thought we'd never get to spend quality time together again. You with your crazy-fatty crust and gooey, creamy innards. Us with our calorie-conscious ways. We were wrong again! One of our lovely and talented subscribers inspired us to create this super-simple CPP swap (thanks, Margaret). Don't be chicken -- check it out!
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. 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" 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 cook for an additional 15 - 20 minutes or until top is golden brown. Serves 4.
Serving Size: 1/4th pie (approx. 7 oz.)
1 pound 2 oz of chicken (two breasts from a bag of frozen boneless skinless chicken breasts)
instead of the frozen veggies I used:
1 cup fresh chopped broccoli,
1 cup chopped celery,
2 large chopped carrots (about 1.25 cups),
1/4 cup chopped onion
1/2 cup frozen corn
I also tossed in about a 2 teaspoons of minced garlic into the pan when sauteing the chicken and added about a tablespoon of olive oil for flavor and a serving of healthy oil for Weight Watcher Daily Healthy Guidelines.
While sauteing the chicken, I also sprinkled about a teaspoon of Penzey's Fox Point Seasoning on top.
Then in addition to the soup, I added 1 cup of chicken broth whisked with a heaping tablespoon of flour.
I baked that in a deep dish pie pan for about 40 minutes, then added all 8 of the reduced fat crescent rolls on top, with the points in the center and the big ends around the outside, arranged more or less to fit. That baked another 25-ish minutes.
The end result is 8 Points Plus for 1/6 of the pie and 11 PP for 1/4. I had 1/6 and it was very filling.
We will be making this again for sure, only I'll use less celery (maybe 1/2 cup) and might sub green beans or asparagus for the broccoli and maybe a bit of bell pepper might be good.
I think the leftovers will freeze beautifully and plan on freezing single serving portions for lunches at home or at work.