This is a recipe that didn’t quite turn out. I revised the original a lot and what i ended up with tasted ok but it was a very thin “pie.” The 13×9 pan was too big really but i used that as that’s the size pan that a tube of crescent rolls will cover.

Buffalo Chicken Pot Pie
2 c. cooked chicken breast, diced
1 c. shredded carrots
2 c. sliced celery
1/2 c. diced onion
1 TB flour
· 1 c. chicken stock
· 1/2 c. wing sauce
8 oz reduced fat crescent rolls
1/2 cup reduced fat crumbled bleu cheese

Spray skillet with cooking spray. Saute’ onion, carrots and celery until crisp tender. Move veggies to outer edges and in center of skillet pour flour and whisk in chicken stock. combine with veggies. Spread evenly in 13×9 pan. In skillet warm chicken and wing sauce. Add to 13×9 pan. Sprinkle with bleu cheese. Roll out crescent rolls and top pan. Bake at 375* until crust is lightly browned.
Yield: 6 servings. Per serving=
298 Calories; 12g Fat (36.2% calories from fat); 25g Protein; 25g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 1237mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.