Weight Watchers Chicken Pot Pie

Total Time
35mins
Prep 5 mins
Cook 30 mins

4-6 points per serving

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Spray 8x8 casserole dish with cooking spray.
  3. Mix together veggies, chicken and soup. Pour into casserole dish.
  4. In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
  5. Bake for 30 minutes, or until crust is golden.
  6. 6 servings=4.5 points.
  7. 4 servings=6.5 points.
Most Helpful

5 5

This was great and quick! I did add a lot of spices to it because I love spices and substituted some! I used Silk Almond unsweetened milk in place of skim milk. Made the egg substitute from scratch following the directions of Egg Beaters which is a money saver! Then I used 1 1/2 tablespoons of each spice which were basil, parsely, garlic powder, onion powder, and black pepper. Then I added 1 teaspoon of cayenne pepper to spice it up a little. Frozen veggies worked very well as I'm afraid of veggies in cans. It turned out fabulous! Funny thing is I couldn't tell the difference between this and the regular Chicken Pot Pies. ITS great to know that there is a healthier version. I will definitely make it again! Others I fed it to agree. :)

4 5

Very good. I added spices and used one can cream of mushroom and one of cream of chicken. And I used an egg instead of the substitute.

5 5

This is an awesome dish! If you are a meat and potato lover, this is for you! I am single and so I made this dish knowing that I would have plenty of leftovers that I can bring to work and /or freeeze to enjoy later.

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