Makes 5 mini pot-pies and ONLY 375 Calories each!
Ingredients
1 lb grilled pulled chicken
1 bag of frozen mixed veggies (recommend: carrot, green beans, peas (I pick them out..lol), and corn. you can also use chopped fresh)
20 ounces of *low sodium chicken broth
10 ounces of cream chicken or mushroom
1 baked potato cubed
1/3 teaspoon pepper (we like a lot)
1/4 teaspoon dried oregano
2 tubes low fat crescent rolls (you will have extras)
(5) 1 lb mini loaf pans for individual servings
Preparation:
(see cooks notes below before preparing) Grab all Ingredients and preheat oven to 375. On high heat in a 4 quart saucepan whisk together chicken broth and cream of chicken dissolving all lumps and bring to a low boil. Add in, diced potato, pulled chicken, veggies, pepper and oregano. Bring back up to low boil. Spoon mixture in evenly across the 5 mini loaf pans while mixture is still pipping hot. Place 2 low fat crescent rolls on each pan covering mixture leaving slight overhang on sides of pan. Bake for about 20 min until crescent rolls turn golden brown. ENJOY!
* Cooks Notes*
I prepared extra grilled chicken a few days before for an Enchilada dish I was making--immediately taking it off the grill I pulled it apart in about 1 inch chunks using 2 forks(it pulls apart easier when it is still hot). I also baked the potato in advance when I made pizza the night before. I like to plan all meals out a week before. Therefore, this makes grocery shopping less expensive because you can use ingredients from previous meals in addition to being less wasteful. It also saves you time because it is less trips to the grocery store.
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