Easy Chicken Pot Pie
Super quick and easy to prepare ...
much healthier than the frozen or fast food alternatives! 45 Minutes
to Prepare and Cook
Number of Servings: 6
Weight Watcher points: 4
Filling:
1 can Campbell's Cream of Chicken Soup (98% fat free)
1 can (5 oz) - Canned Chicken (or similar amount of any cooked chicken
chopped or shredded)
2 - 15 oz. cans - Veg-All Original Mixed Vegetables - No Salt Added
Crust:
1 cup - Heart Smart Bisquick
1/2 cup - Skim Milk (nonfat)
1/4 cup - Egg Beaters or 1 egg white (optional)
Directions
Mix first three ingredients in casserole dish, season to taste with
pepper and/or other seasonings.
Mix crust ingredients. Using the egg white or Egg Beaters will make
a fluffier crust, but it works fine without it for a flatter crisper crust.
(Nutritional info includes 1/4 cup Egg Beaters.)
Pour crust mixture over filling. Bake at 350° approx. 40 minutes
... till crust is golden brown and filling is bubbly. Allow to cool at
room temperature for 10-15 minutes before serving. (This wait time will
allow the filling to thicken slightly.)
Makes 6 generous servings or 8 smaller ones. You can substitute ingredients
but it will change the nutritional content. Frozen mixed veggies or fresh
in-season veggies diced and steamed work well in this recipe.
Number of Servings: 6
Nutritional Info
Calories: 200.8
Total Fat: 4.3 g
Cholesterol: 19.8 mg
Sodium: 729.7 mg
Total Carbs: 28.7 g
Dietary Fiber: 2.8 g
Protein: 10.5 g
Weight Watchers Points: 3.81
