photo 2 (17)

*If you don’t need gluten-free/milk-free option, check out this chicken pot pie recipe.


1 2/3 cups mixed vegetables 
1 cup (about 6 oz.), chopped, cooked skinless, boneless chicken breast
1 cup Gluten-free Bisquick mix
1/2 cup Rice Dreams rice milk
1/4 cup Egg Beaters (or 1 egg)
Gluten-free/Milk-free Roux:
3 tbsp Smart Balance Light butter
1/2 c + 2 tbsp 100% fat free chicken broth
1/2 c + 2 tbsp water
1/4 tsp salt
1/4 tsp pepper


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. Make roux as follows:
Melt butter in a small sauce pan over low heat.  Once butter has melted, whisk in flour until well combined.  Slowly whisk in chicken broth and water until well combined and there are no lumps. Heat over medium-low heat until sauce begins to bubble and thickens. Add salt and pepper once thickened. 
3. In a medium size bowl, mix together chicken pieces, vegetables (ok if still frozen, no need to thaw), and roux.  Stir together until well combined.
photo 3 (18)4. Spoon into an ungreased 9-in pie plate. 
5. In a separate small bowl, whisk together Bisquick, rice 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 eight equal pieces.  
Yields 8 servings, serving size 1 piece 
4 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.
Recipe modified from 
Roux can be found at