Chicken pot pie is truly one of the classic comfort foods.  Delicious and damn tempting but by no means healthy.

Well, fear not because our version has been revamped and slimmed down!   Trust me, your waist line will thank you.

• 1/2 package reduced fat crescent rolls *
• 1/2 of a leftover rotisserie chicken cut into 1″ chunks (or just use 2 chicken breasts)
• 1 medium size baking potato
• 1/2 white onion
• 1 cup of baby carrots
• 3 stalks of celery
• 1 can of 98% fat free cream of chicken soup
• 2 springs of fresh thyme (you can substitute dried)
• 1/4 tsp poultry seasoning
• salt and pepper

Preheat your oven to 375.

Start by cutting all your potato, onion, celery and carrots into bite size chunks.  Then, toss them in a microwave steamer bag and nuke for about 5 minutes.  If you don’t have these (and you should!)  you can always steam your veggies the old fashioned way.

Next, combine chicken, veggies, seasonings and soup in a large casserole and toss to combine.

Bake for 30 minutes, remove from oven and set aside.

Roll out your crescent into the shape of your casserole and place on top of your chicken mixture.

Return to oven and bake for an additional 15 – 20 minutes or until golden brown.

Now, devour!

* Use the rest for breakfast tomorrow!  Spoon a dollop of your favorite jam inside, roll up and bake as directed.  Sooo yummy!