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

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