Chicken Pot Pie
8 oz boneless, skinless lean chicken breast, cut into bite-sized pieces
3 cups frozen mixed vegetables
1 10.75-oz can Campbell's 98% fat free cream of celery soup
3 servings Pillsbury Reduced Fat Crescent Rolls refrigerated dough
Preheat oven to 350. Cook chicken pieces in a pan sprayed with non-stick spray, until chicken is light brown. Meanwhile, heat frozen veggies in the microwave according to package directions. Mix chicken, vegetables, and soup together, then place in a baking dish sprayed with non-stick spray. Bake for 30 minutes or until mixture is hot and bubbly, stirring halfway through.
While dish is cooking, unroll 3 crescent rolls. Use your hands to combine pieces into one large ball of dough. With a rolling pin, roll the dough out into a piece large enough to fit inside the dish. Lay the dough across the top of the mixture, then put it back in the oven for another 15-20 minutes.
Serves 4. Weight Watchers points = 5.
Really good, despite only having four ingredients!
