Sunday, July 27, 2008

Chicken Pot Pie WW Style

1 can Cream of Chicken Soup
1 bag of Bird's Eye Steam Fresh Veggies
(w/peas, carrots, corn and green beans)
1 lb. of chicken tenders
( I don't use a full lb.)
1 pie crust
Dice up chicken
In a skillet cook chicken until fully done
While cooking chicken microwave the veggies
Combine Veggies, Chicken, and Soup in bowl
Pour into a 7"x11" casserole dish
Then roll out pie crust over the mixture
Puncture holes in top to let breath
Cook at 350 degrees for 20 minutes

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