The CL version has pie crust strips as the "crust", but I somehow accidentally bought crescent rolls instead. Norris suggested (yes, you read that right) that I press the crescent rolls into muffin tins and put the filling in. Turned out great! I only did it with half of the rolls just in case it sounded better than it would work.
I steamed a couple of extra cups of the veggies and put more in my serving, which I think was the perfect amount (another half cup or so per serving).
Speedy Chicken Pot Piefrom Cooking Light via Prevention RD
1.5 pounds skinless, boneless chicken breasts
1/4 tsp salt
4 cups fat-free, less-sodium chicken broth, divided
1 bay leaf
3 cups diced potatoes
1 cup frozen green peas, green beans, and diced carrot blend
1/4 cup all-purpose flour
1/4 tsp dried thyme
1/4 tsp black pepper
1/4 tsp dried rubbed sage
1/4 (15-ounce) package refrigerated pie crust dough (1/2 of 1 pie crust) OOPS! I accidentally bought crescent rolls, so I wound up with a slightly different product!
Preheat oven to 425 F.
Heat 6-8 cups of water in a large sauce pan and bring to a boil. Add chicken and boil until cooked through. Remove from water and dice into 1/2-inch pieces.
While chicken cooks, bring 3 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in frozen vegetables; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.
While potato mixture cooks, cut pie crust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425 for 7-10 minutes or until browned and puffy. Top chicken mixture with pie crust strips.
If you're a dork like me and bought the wrong thing, just preheat your oven to 375. Tear the longer edge (smallest angle of the triangle) off the crescent and press the big piece of dough into a GREASED muffin tin (yep, learned that the hard way!). Fill with pot pie mixture and top with extra triangle of dough. Bake 12 minutes or until the top is golden brown. Allow to cool two to three minutes before removing from tin.
Nutrition Information (per serving--the pie crust way): 341 calories; 8.5 g. fat; 69 mg. cholesterol; 668 mg. sodium; 33.6 g. carbohydrate; 2.5 g. fiber; 30.4 g. protein