Betsy's Chicken Pot Pie

So, I LOVE my mama's chicken pot pie. However, I do not love the nutrition facts - no matter HOW yummy. I set my sights on trying to tweak her recipe to be a little healthier! I succeeded. Most of the fat and such came from the butter laden pie crusts. I chose to substitute reduced fat crescent rolls instead! This took off a lot of calories and fat! :) My boyfriend commented after eating the pie (which I made as more of a casserole): "You should open a restaurant!" Needless to say, it passed the taste test! :) I will post the way that I made it, followed by some ways to get creative! I put this in the recipe builder and got 9 P+ (6 Servings)

Betsy's Chicken Pot Pie

1 roll reduced fat crescent rolls 
10 oz rotisserie chicken (I had this in the freezer)
1 bag frozen mixed vegetables
2 small cans reduced fat cream of chicken soup
1 potato (I diced and cooked this the night before in salted boiling water)
1 tablespoon onion powder
Garlic Powder - to taste
Mrs. Dash Table Blend - to taste - optional
Salt and Pepper - to taste


In a 9X12 baking dish, mix the chicken, vegetables, potato, seasonings and soup. On a large cutting board unroll the crescent rolls into one large sheet (I find using a pastry roller is the easiest way). Place the cresecent roll sheet on top of the chicken mixture. Spray with butter flavored cooking spray. Bake for ~45 min on 350 degrees. (or until the top is golden brown) ENJOY!

The finished product!

I served with steamed broccoli!

Here are some ways you could get creative!:

• Use Simply Potatoes with Onion instead of cooking the potato yourself
• Only bake 1/2 of the crescent rolls at a time (they get soggy)
• Peel off the soggy rolls (if you are like me and didn't realize this until it was time to eat leftovers) and top with small biscuits!

This turned out delicious! (It is just as good heated up!)

What are some of your ways you get creative with your pot pie recipes?