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Chicken Pot Pie IV
Quick and easy chicken pot pie.
24 oz French-style normandy vegetables
10 1/2 oz low fat cream of chicken soup
1 1/2 cups chicken breast, cooked, diced
8 reduced fat crescent rolls
1/2 tsp black pepper
1/8 tsp original seasoning blend
1/2 tsp ground dried thyme
Preheat oven to 400 °F (205 °C). Spray a 9"x13" baking dish with cooking spray.
In a large bowl combine all ingredients except crescent rolls. Pour into prepared pan and bake 15 minutes.
Remove from oven and place crescent rolls, in a single sheet over the contents and carefully stretching to cover.
Bake until dough is fully cooked and golden brown, about 18 minutes.
in 1 serving of Chicken Pot Pie IV.
, 48% carbs, 21% protein.
Calorie Counter 100% Free
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