Reduced-Fat Chicken Pot-Pie

• 2 cups Cooked Chicken, Cubed
• 1 cup Frozen Corn, Thawed
• 1 cup Frozen Broccoli, Thawed
• 1 cup Frozen Mixed Veggies, Thawed
• 10- 3/4 ounces, weight Can Reduced-Fat Condensed Cream Of Chicken Soup
• 5 ounces, fluid Low-Sodium Chicken Broth (Water Can Be Used Here If You Dont Have Broth On Hand)
• 8 ounces, weight Reduced Fat Crescent Rolls

1. Preheat oven to 375 degrees F
2. Cube the cooked chicken.
3. Place it in an oven safe 2 3/4 quart baking dish.
4. Add corn, broccoli and mixed veggies.
5. Mix them all up.
6. Add the can of condensed cream of chicken soup.
7. Pour chicken broth into the empty soup can about half way full and stir it a bit getting the left over soup.
8. Pour the broth over the chicken, veggie and soup mixture.
9. Mix well.
10. Place each triangle of crescent roll dough on top of the chicken, veggie, and soup mixture so that each roll touches the other.
11. Continue until entire pan is covered.
12. Bake for about 15 minutes or until entire top is golden brown.
13. Remove from oven.
14. Plate or bowl it up.
15. Enjoy!!
16. !
17. Adapted from Hungrygirl.com,

chicken, frozen corn, frozen broccoli, cream of chicken soup, chicken broth, crescent rolls

Taken from tastykitchen.com/recipes/main-courses/reduced-fat-chicken-pot-pie/ (may not work)