When I was growing up, we ate a few too many Swanson frozen chicken pot pies.  For years and years, I wouldn’t eat the stuff.  No way, no how.  But, not too long ago, I asked a co-worker what she was eating, and she gave me a taste, and it was delicious!  It was nothing like that frozen stuff I had growing up.  So, I got to thinking how I could make it taste good and healthy at the same time.  The solution was simple!

2 12-oz cans of white meat chicken (this is the only thing I will eat with canned chicken)
1 can 98% fat free cream of celery soup
1 can 98% fat free cream of chicken soup
1 bag (10-12 ounces) frozen mixed vegetables
1 can refrigerated crescent rolls
salt and pepper to taste

Mix chicken, soups, and vegetables in a large bowl.  Season with salt and pepper.  Pour in a baking dish.  Unroll the crescent dough.  Place on top of the chicken mixture.  Bake at 375 degrees for about 40 minutes or until center is no longer doughy.
This is such an easy recipe.  It served my family of 5 with a serving left over.  Dividing this recipe by 6 servings, each serving has 12 grams of fat and 340 calories.  Enjoy!

That’s so funny…I felt the same way about frozen post pies that I wouldn’t touch then either until a few years ago. I will have to try this way too! Looks Yummy!