Belle of the Kitchen

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Home > Skinny Chicken Pot Pie

Skinny Chicken Pot Pie

December 15, 2013 by Ashlyn 8 Comments

With the holidays here, it can be easy to over indulge. I speak from very recent experience! Between the Christmas Candy Cookie Bark from earlier this week, the Coca Cola Cake  I made for my husband’s work potluck (recipe coming soon!), and the cookies my neighbor brought over the other day, I’d be turning into a big, sugary balloon if it weren’t for my treadmill! When it comes to dinner, I’m trying to keep it light. Enter in this Skinny Chicken Pot Pie…Skinny Chicken Pot Pie {Belle of the Kitchen}This is actually a Weight Watchers Recipe, and it’s 5 points plus per serving (for 6 servings) if you’re counting points. Aside from the Bisquick, it’s also a clean eating recipe. I try to use ingredients with minimal processing as much as I can, but sometimes you just need a little convenience! And since I replaced the canned cream of mushroom soup with homemade (which is SUPER easy to make, by the way!) I felt it was okay. :) You can find the recipe I used for the soup by going here.

To get started, here’s what you need (plus garlic salt, onion powder, and fresh ground pepper, which I forgot in the picture!)IMG_2147Start by mixing some cooked, shredded chicken with 2 cups frozen mixed vegetables, spices, and the mushroom soup. I enlisted the help of my little assistant here:IMG_2151I have to watch him with that pepper grinder. He gets a little “spice happy.” :)IMG_2154Grease an 8×8 pan and spread the chicken mixture inside of it. In a separate bowl mix together the Bisquick, milk, and egg whites then pour over top of chicken. Place in 400 degree oven and bake for 30 minutes. Mmmm….IMG_2157Golden brown on top and yummy in the middle. And it’s low- cal so you can enjoy a couple extra holiday treats for dessert! Enjoy this easy-peasy, skinny dinner!

Skinny Chicken Pot Pie
 
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Makes: 6 servings
Ingredients
  • 1 cup Bisquick reduced-fat biscuit mix
  • 1⁄2 cup low fat milk
  • 1⁄4 cup egg whites
  • 2 cup frozen mixed vegetables
  • 2 cup cooked boneless, skinless chicken breasts, chopped
  • 1 serving homemade mushroom soup (or 1 can cream of mushroom)
  • Garlic salt, onion powder, and fresh ground pepper to taste (I added a liberal amount)
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray 8x8 casserole dish with cooking spray. (I used my Misto olive oil sprayer)
  3. Mix together veggies, chicken, spices, and soup. Pour into casserole dish.
  4. In another bowl, mix Bisquick, milk, and egg whites. Pour over top of chicken mixture.
  5. Bake for 30 minutes, or until crust is golden brown.
Notes
Adapted from Weight Watchers (5 points plus per serving)
Nutrition Information
Calories: 224 calories per serving
3.4.3177

This post has been shared at:

Life on Lakeshore Drive, Flamingo Toes, Super Sunday Sync, The Weekly Creative, Sunday Show Stopper

Related

« Christmas Candy Cookie Bark
Zucchini Lasagna »

Filed Under: Chicken, Main Dish, Veggies Tagged With: chicken, dinner, pot pie, skinny, weight watchers

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Comments

  1. Veronica Lee says

    December 15, 2013 at 8:16 am

    Oooo! I love pot pies and yours looks delish!

    Hi! I’m a new follower of your lovely blog via Bloglovin.
    Have a nice day!

    Reply
    • The Belle says

      December 15, 2013 at 6:11 pm

      Hi Veronica! Thanks so much for following! Have a good one!

      Reply
  2. Rosey says

    December 15, 2013 at 5:47 pm

    So perfect for this time of year and your pics are great! Thank you for linking to Super Sunday Sync!

    Reply
    • The Belle says

      December 15, 2013 at 6:12 pm

      Thanks Rosey! Hope you have a good one!

      Reply
  3. Gloria // Simply Gloria says

    December 15, 2013 at 7:25 pm

    Love this version of a pot pie, Ashlyn. Looks perfect. And, I can bet how the amazing aroma fills the house as it’s baking. My boys would LOVE this! Also, can’t wait for that cake …!

    Reply
    • The Belle says

      December 15, 2013 at 8:41 pm

      Thanks so much, Gloria! My son is a pretty picky eater but I was able to get him to eat some, so I bet your boys would like it, too! The cake is sinful, lol! I’ll try and get it posted soon. :) I have your red velvet cookies on my list to make for Christmas. Looking forward to trying them!

      Reply
  4. Monica says

    January 2, 2014 at 9:29 pm

    I love that this is “skinny”! Pinned and am featuring at Family Fun Friday!

    Monica
    http://www.happyandblessedhome.com/category/family-fun

    Reply

Trackbacks

  1. Zucchini Lasagna says:
    December 18, 2013 at 9:41 am

    […] around here, my dinner time focus is on making simple, yet healthy meals. Earlier this week we had Skinny Chicken Pot Pie, and today I’m sharing a recipe for this low-carb Zucchini Lasagna.This is a yummy and easy […]

    Reply

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I'm Ashlyn, and I'm so excited you've stopped by! Here on my blog you'll find recipes for both healthy eating, and for indulging your sweet tooth! I'm an army wife, a mama of two, and am blessed to be living in the great state of Texas! I love the south, Starbucks, Georgia football, cooking and EATING!

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