Chicken Pot Pie
March 3, 2013
Chicken Dishes, Easy Dinners, Weight Watcher Friendly
*Click here to check out the gluten/milk-free version of this recipe!
1 2/3 cups mixed vegetables
1 cup Bisquick Heart smart mix
1/2 cup skim milk
1/4 cup Egg Beaters (or 1 egg)
10 3/4 oz Campbell’s 98% fat-free cream of chicken soup
1 cup (about 6 oz.), chopped, cooked skinless, boneless chicken breast
1. Cook chicken as desired (I usually season mine with salt, pepper, and Italian seasoning then bake at 350 for 35 minutes). Cube cooked chicken once cooled.
2. In a medium size bowl, mix together chicken pieces, vegetables (ok if still frozen, no need to thaw), and cream of chicken soup until well combined.
3. Spoon into an ungreased 9-in pie plate.
4. In a small bowl, whisk together Bisquick, milk, and egg until smooth and all lumps are gone. Spread Bisquick mixture on top of chicken mixture.
Bake at 400° for 25-30 minutes or until golden brown. Cut into six equal pieces.
Yields 6 servings, serving size 1 piece
4 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.
Recipe modified from bettycrocker.com