I LOVE Chicken Pot Pie but unfortunately a lot of them are pretty high in calories. I found this one online and it's about 4 Weight Watcher points. I don't have the actual calorie count but it's so good I wanted to share it
Ingredients:
- 1 cup Bisquick All Purpose Baking Mix, Reduced Fat
- 1/2 cup skim milk
- 1/4 cup egg substitute
- 2 1/2 cups frozen mixed veggies, thawed
- 1 1/2 cups grilled skinless chicken breast
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Mushroom soup
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Celery soup
- salt and pepper to taste
- 1 cup Bisquick All Purpose Baking Mix, Reduced Fat
- 1/2 cup skim milk
- 1/4 cup egg substitute
- 2 1/2 cups frozen mixed veggies, thawed
- 1 1/2 cups grilled skinless chicken breast
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Mushroom soup
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Celery soup
- salt and pepper to taste
Directions:
Preheat oven to 375 degrees. Spray an 8 x 8 casserole dish with non-fat cooking spray. In a separate bowl, combine chicken, vegetables and soup. Pour into casserole dish. In another bowl, combine Reduced Fat Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min, or until crust is golden.
Preheat oven to 375 degrees. Spray an 8 x 8 casserole dish with non-fat cooking spray. In a separate bowl, combine chicken, vegetables and soup. Pour into casserole dish. In another bowl, combine Reduced Fat Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min, or until crust is golden.
Makes about 6 servings.
(Laaloosh)
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