Friday, September 19, 2014

Freezer Meal: Low Fat Chicken Pot Pie

This meal is one of Dustin's favorites and also one of mine because it is so simple. The guy loves any food that incorporates croissants and a creamy sauce/filling but ironically enough he is always "eating healthy" which makes him pretty hard to cook for. My mother in-law obviously knows his taste, having had cooked for him for all these years, and made a similar version of this one night. He loved it so much so I decided to change it up a little and try it out as a freezer meal. It worked out perfect!

1 cup fat free Sour Cream (or Greek Yogurt)
1 can reduced fat Cream of Chicken soup
1 cup of fat free shredded cheddar cheese
2 cups of shredded cooked chicken breasts (you can bake or boil the chicken)
1 16oz package of frozen mixed veggies
1 tube of reduced fat croissants

- Mix together Sour Cream, Soup, Chicken, Cheese and Veggies.
- Place mix into 2 8x8 foil casserole pans. (I split the mix into the smaller pans because there are only 2 of us to feed but if you have a larger family you can use a bigger foil dish. And the foil throw away pans make for less dishes later. Wohoo!)
- Roll croissants over the top. 
- Cover with foil and freeze.
- The night before serving the meal, place it in the fidge to thaw. Bake at 375 degrees for 35min (or until the croissants are golden brown).

I hope y'all enjoy!

Simply, 
Summer Ann

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