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EAT THIS! Which Came First ..The Chicken Or The Chicken Pot Pie?

A delicous Chicken Pot Pie made from last nights Roast Chicken and Vegetables

This bitter cold weather and dry heat inside has seriously aged my skin
like 20 years. I decided I basically spent the entire weekend scrubbing my
face and body with sugar (a great natural exfoliator) and hanging out with
mashed avocado all over my face trying to get some of those lipids back into my
skin.

During my self-imposed quarantine I decided to take the time to develop some new
recipes for some upcoming events. Saturday morning I got a call from my friend
Jen. She was in Maine at her family’s cabin. She brought some chicken and
potatoes up with her from the meat market in New Hampshire and that was it that
was her plan. There were 8 people up at the cabin and Jen had already volunteered
to do dinners...She called frantic. She didn’t want to do just a plain baked
chicken and baked potato because they all had these great meals planned for the
weekend.. My suggestion, for the first night do a simple Roast Chicken with
Herb De Provence and roast potatoes and carrots(also cook off all the other
chicken meat to be used in night 2’s recipe) Then for night two using all the
leftover chicken potatoes and carrots make Chicken Pot Pie with a croissant top
crust. This recipe is chalk full of veggies ,tasty chicken, and to tie it all
together a super easy super savory celery mushroom gravy! Now typically I would
make my gravy  from scratch… But this is
Jen we are talking about. And from scratch is not an option. This is also a
terrific way to revamp last nights roast chicken and veg.The Pie looks so
beautiful when done that no one will be the wiser.

So,in this recipe you will be using condensed soup(don’t judge me!)and the best
part about this recipe…to do the crust all you do is literally unroll premade
croissant dough onto the top of the casserole and the perforations make it
super easy to divvy out the portions. In this recipe I used reduced fat
crescent rolls and heart healthy condensed soups. Which drastically cuts down
the sodium and the FAT! And that is good news for anyone watching their weight!
This extremely diet friendly dish comes in at only about 350 calories per
serving!!! So enjoy!

Left over Chicken (coarsely cut up)

Left over cooked potatoes (quartered)

1cup carrots

1cup sweet peas

1small onion finely diced

¼cup diced celery

1can condensed Cream of mushroom soup(reduced or fat free)

1can cream of celery soup (reduced or fat free)

½ cup white wine

Salt and pepper to taste

1Roll of reduced fat Crescent rolls

Pre-Heat the oven to
350*.In a large bowl mix together ALL the ingredients except the Rolls.Be sure
to coat all the meat and vegetables with the soup. Pour into  a 9x11casserole dish . Unroll the crescent
rolls onto the top of the casserole dish. Bake for 25 minutes until the crust
look flaky and golden brown. Serve immediately

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Jennifer Fitzgerald January 29, 2013 at 05:51 PM
Another weekend hit Jade! As you know, I am the Queen of leftovers! Love to use up EVERYTHING! I loved this innovative recipe idea for 2 gourmet dinners for the price of one. This was so hearty, savory, tons of flavors and everyone devoured! As of Sunday no more leftovers! Wahoo! So far I have literally made ALL your recipes on this blog. I can't get enough of them! There simple, time saving and so budget friendly! From the delectable desserts, to salad options and of course the endless authentic gourmet dinner selections, can't wait for more in the works! This is my ultimate, unique, favorite site. Bye for now! :-)
Michelle Thor January 29, 2013 at 08:38 PM
Jade, I have to be honest, at first I was not digging the recipe. All I could think," this has got to be fattening". I was very pleased to see the calories per serving. Being honest the recipe sounds amazing and I was only trying to fool myself because of my fear of too many calories. I am excited to try this simple yet delicious recipe. Thank you for your expertise.
Jade M Mason January 29, 2013 at 09:33 PM
Trust me I have been trying desperately to cut out all high calorie foods when I can. Even the dish I made last week with the mushroom cream sauce is low in fat..because you are only using a small amount of cream. The cresant rolls come in at about 100 calories and the rest obviously is just your chicken and veggies and the soup being reduced fat and heart healthy takes the place of what would normally be a very buttery creamy fatty chicken gravy. I always try to keep in mind during this time of year that alot of people have resolved to loose wight and hopefully my recipes reflect that. Enjoy!!
David L January 30, 2013 at 09:12 PM
Thank you! Thank you! Thank you!! I an the biggest fan of anything ending in "pie"! My girlfriend has "us" on a diet and this is exactly the recipe I needed! I made this with her yesterday. It was seriously so good!!! Please if you have any more recipes with the same satisfaction and calorie count I would be extremely greatful.
Karen Doros January 31, 2013 at 02:08 PM
Jade......what a great quick recipe! Cannot believe how easy it was to put together. The kids loved it....no leftovers with this meal! It was such a hit! My husband wants me to make it again this weekend! You are the best! Karen Doros
Jim F January 31, 2013 at 04:44 PM
I love to cook, & do all of the cooking in my house...never follow a recipe, I followed this one..made it last night, great recipe, very easy to make..wife loved it..thanks for sharing!

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