Every now and then it’s good to have something that you wouldn’t normally eat. However, you don’t want this one meal to completely ruin your figure. Check out this low calorie, low carb version of pot pie!
INGREDIENTS
| 1 1/2 | cups frozen peas and carrots |
| 1 | cup cubed (1/2 inch) cooked chicken or turkey |
| 1 | cup refrigerated cooked diced potatoes with onions (from 20-oz bag) |
| 1/4 | cup milk |
| 1/2 | teaspoon dried thyme leaves |
| 1 | can (10 3/4 oz) condensed cream of chicken soup |
| 1 | can (4 oz) Pillsbury® refrigerated crescent dinner rolls |
| 1 | egg |
| 1 | tablespoon water |
| 1/8 | teaspoon dried thyme leaves |
DIRECTIONS
1. |
Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups. |
2. |
Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup. |
3. |
In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown. |
The fat isn’t as low as I would like. However, if you know you are going to be eating this you can tailor your day around it!
Adria Ali
(CES, PES, CPT, BS)
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