Chicken Pot Pie - Reduced Fat - cooking recipe

Ingredients

1 (8 ounce) can refrigerated reduced-fat crescent rolls
1 (10 ounce) frozen mixed vegetables
1 (8 ounce) can low-fat cream of chicken soup
1 lb chicken breast

Preparation

PREHEAT oven to 400\u00b0F
Dice the chicken into small cubes and pan fry them with some cooking spray.
Add soup with 1/2 can water.
Add mixed vegetables.
Cook down mixture on medium heat for 5-10 minutes.
In a pie pan roll out half the crescent roll and smuch until it takes up the whole bottom and sides of the pan.
Add mixture from frying pan.
Cover top with other half of crescent roll.
Cook for 30 minutes or until crust is golden brown.