Chicken Pot Pie

I got the Hungry Girl cookbook for Christmas which features recipes made lighter. This is the first recipe that I have tried from it, and will definitely be trying more. Sorry about the picture, but what casserole is actually photographed well? I also forgot to take a picture of my own dish - apparently I was a little too hungry that day!

Chicken Pot Pie
Adapted from Hungry Girl

Ingredients:

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 (I used Cream of Chicken)

3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)

Directions:
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. (I also added some dried rosemary and dried thyme) 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.Pin It