I love chicken pot pie! Part of it is that i like chicken and vegetables covered in goop. I also love crust. It's buttery and delicious and it makes everything better - eggs, pumpkin, pudding, etc. Anyway, I made a Hungry Girl chicken pot pie recipe that is healthier than the regular, only 4 WW points per serving (which is 1/4 of the pie!).
The recipe was pretty good. Instead of a bottom and top crust it is just a top crust made from crescent rolls. So you do get some buttery goodness. The filling was really good, too. Lots of veggies and chicken. I think my main problem (which I have only myself to blame) is that I was expecting a crunchy crust, like from a pie shell, which you aren't going to get from a crescent roll, unless you burn it. But, once I readjusted my expectations after realizing that, the taste was good.
I would like to tweak it to see how it would work to use part of a pie crust as the topping instead of the crescent roll. I would have to see how that would affect the points value and how it would cover the top of the pie. You can roll the crescent roll out really thin to cover the top, and I'm not sure how thin you can roll the pie crust out - it will be an experiment!
Another alternative would be to heat the veggies, chicken, and cream of celery soup until hot, bake a crescent roll (in crescent shape) and serve it on the side!
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Yum! What we do for pot pie is buy puff pastry (freezer case), thaw, and roll it pretty thin for a crispy top. Another idea is to roll it out and then cut out a few circles to bake on top - so you'd still get the crispy topping, just less of it, thereby fewer calories. :)
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