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. :)
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.
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.
This was so good! Hard to believe it's weight watcher's friendly... I calculated each product's Points Plus value, and sure enough - the recipe as-is came to 26 points. Six servings are just 4.5 points?!
We made it in a 8x10 baking dish so it was a bit more spread out, and the bisquick topping still covered almost everything. So good!
WOW!!! What a hit!!! My whole family loved it and it was so quick and easy to make! The only changes I made were: After I cooked my chicken, I deglazed my pan w/a little white wine and added it to the veggie mixture. The veggie,soup (I used the "family size can instead of 2 regular size cans), & chicken mixture was a little too thick for me so I added about 1/4 - 1/2c of warm water. To brown it I had to bake it 45 minutes instead of 35.
THIS WILL BE A KEEPER AT MY HOUSE!
We liked this recipe however I thought it could taste better and the frozen vegetables were still a little crisp so the next time we made it we added one can of chicken gravy in place of one soup and pre cooked the vegetables for just a little while. My brother came over for dinner that night and he never eats seconds well this time he did.
My first time making this tonight- awesome! I used shredded white meat from a rotisserie chicken. One can of cream of celery and one cream of mushroom as one review suggested. I also used a few dashes of pepper, garlic powder, and onion powder. For the crust, I used two egg whites. I will definitely make this again!
Just wanted to let those of you know that do WW, that the points aren't correct. Run this through the recipe builder to double check it.
This was delicious! Next time I want to add some onions, mushrooms and garlic and a bit of spice. This was so good and we plan on making this often!
Great quick weeknight recipe - thanks for sharing! I have made this countless times, and as such, have experimented with it a bit. I sometimes substitute 1 can of cream of chicken or cream of celery, etc for one of the cans of cream of mushroom for a different flavor. I also add the following spices: 1/2 tsp basil, 1/2 tsp accent, 1/4 tsp onion, and 1/4 tsp poultry seasoning. Thanks for a great recipe!