(231 cal, 14 P) Low cal chik’n pot pie. Easy to make, used Pillsbury crescent roll for crust. It was delicious.

One serving is 1/4 of pie.

To make crust: 1/2 of one container of Pillsbury crescent rolls stretched out to cover 9″ diameter pie.

No bottom crust. Didn’t need it.

The rest:

* 88 g onion,
* 1/3 cup low calorie flour (Fiber Gourmet)
* 1 Tbsp vegan butter,
* 1.75 cup of no-chicken broth,
* 1/2 cup cashew milk,
* 2 Meati chikn’ cutlets, pan fried
* 100 g frozen peas and carrots,
* 35 g frozen corn,
* 84 g celery,
* 88 g onion,
* 39 g mushrooms, and
* herbs: thyme and whatever else you like
* 1/2 tsp salt & 1/4 tsp pepper

to make – add butter to pan with onions and celery. Cook for a few minutes. Add flour and cook for another couple minutes. Add broth and milk, salt, pepper. Stir until thickened. Add frozen veggies. Separately cook the Meati chikn and mushrooms, tear up cutlets and add to veggie mixture. Add everything to pie pan. Cover with 1/2 of the crescent roll dough (stretch it out). Bake for about 14 minutes, give or take.

Protip- to keep edges from burning before center is cooked, cover edges with aluminum foil, sort of like this

https://preview.redd.it/6bfdsmt51o0d1.png?width=384&format=png&auto=webp&s=71b686b66f6c48321ad1687a09da7d9edbfbbd55