This great meal weighs in a little heavier than most entrees with Weight Watchers but it has everything including the vegetable, starch and protein in one. Weighing in at only 5 points per serving this is a great chicken pot pie that will take you back to childhood and your favorite comfort foods. Not only will you have the rich flavors and cream you are longing for, but you will have a lighter fare that will satisfy while not being over indulgent. For an added flavor you may wish to include 1/8 cup Parmesan cheese in the mix. This brings out a richness that is missing due to the lack of cream as you would find in traditional pot pie recipes.
Ingredients
1 9ct Can Homestyle Canned Biscuits (not the “grands” or “extra butter” variety)
1 10oz Package Frozen Mixed Vegetables
1 Can 98% Fat Free Cream of Chicken Soup
1 Cup Shredded Boneless Skinless Chicken Breasts
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
½ Teaspoon Sage
1 Teaspoon Parsley Flakes
½ Teaspoon Salt
¼ Teaspoon Black Pepper
Instructions
Preheat oven to 350 degrees
Spray a small casserole dish with non-stick spray
In large bowl mix together all ingredients except canned biscuits
Pour mixture into casserole
Top with canned biscuits
Bake for 18-25 minutes or until bubbling and biscuits are golden brown
Makes 6 Servings
Ingredients
1 10oz Package Frozen Mixed Vegetables
1 Can 98% Fat Free Cream of Chicken Soup
1 Cup Shredded Boneless Skinless Chicken Breasts
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
½ Teaspoon Sage
1 Teaspoon Parsley Flakes
½ Teaspoon Salt
¼ Teaspoon Black Pepper
Instructions
Preheat oven to 350 degrees
Spray a small casserole dish with non-stick spray
In large bowl mix together all ingredients except canned biscuits
Pour mixture into casserole
Top with canned biscuits
Bake for 18-25 minutes or until bubbling and biscuits are golden brown
Makes 6 Servings
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