Chicken Pot Pie

Chicken pot pie is a staple in my house, especially in the colder months.  It's such a great comfort food, and it doesn't have to be as full of fat and calories if you use reduced calorie/reduced fat ingredients.  I always like to cut down on those things whenever I can.  

Ingredients:

3 boneless, skinless chicken breasts, cubed

2 Tbs butter or margarine

2 (10 3/4 oz) cans condensed cream of chicken soup, reduced fat

1 cup frozen peas (thawed)

1 cup frozen carrots (thawed)

1 chicken boullion cube

3/4 cup sour cream, light

2 large (8 oz)  cans crescent rolls (refrigerated, reduced fat)

Directions:

Brown chicken in butter.

Stir in soup, veggies, and bouillon cube (crushed).

Cook until bubbling, stirring frequently for 5 minutes.

Add sour cream and cook for 2 min, stirring frequently.

Arrange cresent roll pieces around the sides of 2 pie dishes, so that they're draped over the sides.

Divide chicken mixture between the two pie dishes, fold the crescent roll pieces up over the pies, and bake at 375 for 20 minutes.

Enjoy!