Weight Watchers Chicken Pot Pie Recipe
Weight Watchers Chicken Pot Pie Recipe
A lighter, easier version of the classic comfort food recipe with boneless skinless chicken breast, cream of mushroom soup, and Bisquick.
5 WW Smartpoints and 231 calories.
We have more Weight Watchers Chicken Recipes here,
more Weight Watchers Dinner Recipes here,
and more Weight Watchers Comfort Food Recipes here!
Tips and Tricks
Vegetables
If you prefer fresher taste, you can use fresh vegetables instead of frozen. Just make sure to sauté them for a few minutes before mixing with the other ingredients to soften them up.
Chicken
For a more flavorful dish, consider using leftover rotisserie chicken. It adds a depth of flavor compared to plain cooked chicken breast.
Seasoning
Adjust the seasoning to your taste. You can add a pinch of garlic powder or onion powder for extra flavor.
Mixing
When mixing the Bisquick topping, ensure there are no lumps for a smooth, even crust. If the mixture seems too thick, you can add a bit more skim milk to reach the right consistency.
Baking
To prevent the top from over-browning, you can cover the casserole with aluminum foil for the first 20 minutes of baking. Remove the foil for the last 10 minutes to let the crust turn golden.
Serving
Let the casserole rest for about 5 minutes after baking before serving. This helps it set and makes it easier to cut into portions.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire casserole in the oven at 350°F until heated through.
Variations
For a cheesy twist, you can add a cup of shredded reduced-fat cheddar cheese to the chicken and vegetable mixture. This adds a creamy texture and delicious flavor to the casserole.
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Chicken Pot Pie
Ingredients
- Pam cooking spray
- 2 cups frozen mixed vegetables
- 2 cups cooked boneless skinless chicken breast chopped
- 2 cans condensed cream of mushroom soup (reduced-fat reduced-sodium) – 10¾ oz each
- 1 tsp poultry seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 cup bisquick reduced-fat baking mix
- ½ cup skim milk
- ¼ cup egg substitute
Instructions
- Preheat oven 400° and prepare an 8×8 casserole dish by spraying with Pam cooking spray.
- In a large mixing bowl, combine frozen mixed vegetables, chopped chicken breast, poultry seasoning, salt, pepper, and cream of mushroom soup. Mix well. Pour in casserole dish.
- In a medium bowl, combine Bisquick, skim milk, and egg substitute. Mix well. Pour over top of chicken mixture.
- Bake in preheated oven 30 minutes, or until crust is golden.
Notes
Nutrition
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Is the chicken used in this recipe cooked or raw?
Hi Christina, It is cooked chicken.