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
 
 

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