CREAMY CHICKEN POT PIE
Chicken pot pies don't get much easier than this five-ingredient wonder. We used refrigerated crescent roll dough for the crust-just for extra convenience!
Provided by My Food and Family
Categories Home
Time 48m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Cook and stir chicken in 2 batches, in large nonstick skillet on medium heat 5 to 6 min. or until evenly browned. Add chicken and vegetables; cook 2 to 3 min. or until heated through. Stir in reduced fat cream cheese and milk until blended; spoon into 13x9-inch baking dish.
- Separate dough into triangles; arrange in single layer over chicken mixture.
- Bake 16 to 18 min. or until golden brown.
Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 9 g, TransFat 2 g, Cholesterol 105 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g
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