Chicken Pot Pie, Oh My!

Chicken Pot Pie
Makes 4 servings
Ingredients
Cooking Spray
1 can Pillsbury creations crescent rolls
½ cup chopped onions
1 cup sliced mushrooms
1 cup sliced carrots
1 tbs onion powder
1 tbs garlic salt
1 can Campbells cream of mushroom soup (98% fat free)
1 ¼ cup low sodium chicken broth
3 wedges Laughing Cow Light Swiss cheese
8 oz cooked chicken breast, diced

1. Preheat the oven to 350
2. Spray a pie plate with cooking spray
3. Place a large skillet over medium heat and spray with cooking spray.
4. Add onions, carrots, and mushrooms and sauté for about 3 minutes. Add in seasoning
5. Pour in soup and chicken broth, bring to a simmer
6. Break the cheese into pieces and stir into the mixture until melted
7. Add in the chicken and stir to heat through. Remove from heat
8. Pour the mixture into the prepared pie plate
6. Top with crescent sheet, and cut a few slits to allow steam to escape (you may have to trim the dough)
7. Bake in the over for about 15 minutes, until crust is golden
319 cals, 13g fat, 33g carbs, 20g protein, 3g dietary fiber, WW points = 7

You can also roll out the dough as thin as possible, and press half into the bottom of the pie pan, and use the other half sparingly on top.