Recipe for Chicken Pot Pie from the Weight Watchers section.
Chicken Pot Pie1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed vegetables, thawed (any style)
2 cups cooked, chopped white chicken meat
2 cans Campbell's fat free (Healthy Request)
Cream of Mushroom soup Preheat oven to 400 degrees F. Spray an 8-inch square baking pan with Pam. Mix together vegetables, chicken and soup. Pour into prepared pan. In another bowl, mix Bisquick, milk and egg. Pour over the top of chicken mixture. Bake for about 30 minutes or until crust is golden. 6 servings = 4.5 WW points per serving
4 servings = 6.5 WW points per serving
We hope you enjoy your freshly made Chicken Pot Pie. This recipe came from Weight Watchers's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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