Low Carb Recipe: Chicken Pot Pie

Being a classy southern belle I too crave the occasional southern delight.  This week it has been Chicken Pot Pies.  I had been thinking of a recipe to make and then it hit me, why not use reduced fat crescent rolls??!  I originally wanted to make these in muffin pans.  One roll per cup with stuff in the middle?  NEXT TIME!

It tasted amazing and will defiantly be made again!

Serves:  4

Ingredients:
1 Container - Pillsbury - Reduced Fat Crescent Rolls (8)
1 chicken breast, 3 cups - Shady Brook Farms (Food Lion Brand)
2 Cups - Chicken Broth
2/3 C. Peas - Generic
1 C. Green Beans - Generic
2 Stalks Celery
1 C. Carrots
1.5 Tbs Corn Starch - Harris Teeter

Calories, Carbs, Fat, Protein, Sugar, Fiber

Total:	1,182	141	35	73	37	11
Per Serving:	296	35	9	18	9	3

Preheat your oven for 375 degrees.

Start by bringing your 2 cups of chicken broth to a boil.  After it comes to a boil, slowly add the corn starch and boil....

THIS is where things got sketchy for me.  As I was adding the corn starch, about 3 table spoons worth, it was lumping up and I had to strain it.  "OH NO MY LUMPS" I was saying in my best Lumpy Space Princess Voice.  It strained out 1.5 tablespoons of lumps.

NOTE FOR NEXT TIME:  I was reading on the internet and it said if you added it to a cold liquid first before introducing it to boiling chicken broth.  The sauce still thickened up after about 2 minutes boiling and after straining the lumps.

After you strain (if needed) and the sauce thickens add the chickens and all the vegetables!  Good them until the vegetables are cooked.

CRUST:
I used a standard sized pie pan.  I took the roll of crescent rolls and stretched half (4) of them with my hands. they fit across the entire bottom.  I spooned the cooked chicken and vegetable sauce into the pan.  After placing the mixture into the pan, stretch the remaining crescent rolls and place them on the top.

Place in Oven and bake for 10-13 minutes or until the top is golden brown.