As a young college student, one of my favorite super cheap meals was always pot pies. I would buy 10 of them every time the grocery store had one of those 10-for-$10 sales that they have every few months. They cost about 50 cents a piece and it was certainly a filling 50 cents. The only problem with these cheap little pies of goodness is that they are probably one of the worst things health-wise that you can eat. The sodium content alone is enough to make you have high blood pressure.
As I got older and really started paying attention to what I was eating and the nutritional content of everything (and after a discussion with my grandmother about her high blood pressure and what she was doing to bring it down – she loves pot pies too but stopped buying them because of their sodium content), I realized that these were going to have to stop being a part of my normal diet.
So, I just happen to come across this recipe and noticed how great the nutrition facts were. This can’t be any good, right? If it’s this easy to make it healthy, why on earth do the companies that mass produce the little pies we find in the freezer section at the grocery store sell us something so horrible for us?
Low-Calorie Chicken Pot Pie
Makes 4 servings – 235 calories each
Ingredients 8 oz. cooked boneless skinless chicken breast, cut into bite-sized pieces 3 cups frozen mixed vegetables One can (10.75 oz) 98% Fat Free Cream of Celery Soup 3 servings Reduced-Fat crescent roll refrigerated dough
Preparation Preheat oven to 350 degrees.
Heat frozen vegetables in microwave according to package instructions.
Mix chicken, vegetables and soup in a bowl, then transfer to greased 9-inch pie plate and bake for 30 minutes, until bubbly.
While mixture is cooking, unroll the crescent rolls and, using your hands combine dough into one ball. Using a rolling pin, roll dough into a very thin circle large enough to cover the contents of the pie plate (it doesn’t need to cover it completely like a normal pie, just the inside rim of the dish).
Remove pie plate from oven and place crust over the pie. Place back in oven and bake for an additional 20 minutes until crust is golden brown.