Chicken Pot Pie

Are you part of the millions of Americans trying to eat healthier in 2011?  I know I am!  This is a great recipe for comfort food but with way less calories than a typical restaurant version.  The recipe source has a ton of other recipe 'swaps' so be sure to look around for your favorites!

Recipe Source

Ingredients:

8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces
3 cups frozen mixed vegetables (I like the corn, peas, green beans mixture)
1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Chicken
3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)

Directions:
Preheat oven to 350 degrees.
Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside.
Heat frozen veggies in microwave according to package.
Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray.
Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through).
While dish is cooking, unroll 3 crescent rolls. I typically do 4, as 3 makes a very thin crust.
Combine pieces together with hands to make one large ball of dough.
With a rolling pin, roll dough out into a circle to cover top of dish.
Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown.
Serves 4.