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…
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!)
Start 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:
I have to watch him with that pepper grinder. He gets a little “spice happy.” 🙂
Grease 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….
Golden 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!
This Skinny Chicken Pot Pie is a lightened up version of the comfort food classic! It's so easy to make and is perfect for a weeknight dinner. Adapted from Weight Watchers (5 points plus per serving)
Skinny Chicken Pot Pie
Ingredients
Instructions
Recipe Notes
This post has been shared at:
Life on Lakeshore Drive, Flamingo Toes, Super Sunday Sync, The Weekly Creative, Sunday Show Stopper
Shelby says
Can you tell me what the serving size is? I know it says 6 but is it one cup or along those lines? I can’t wait to try it!
Ashlyn says
Hi Shelby! I make it in an 8×8 inch pan and then after it’s cooked I just cut it into 6 equal pieces for serving. 🙂
Monica says
I love that this is “skinny”! Pinned and am featuring at Family Fun Friday!
Monica
http://www.happyandblessedhome.com/category/family-fun
Gloria // Simply Gloria says
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 …!
The Belle says
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!
Rosey says
So perfect for this time of year and your pics are great! Thank you for linking to Super Sunday Sync!
The Belle says
Thanks Rosey! Hope you have a good one!
Veronica Lee says
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!
The Belle says
Hi Veronica! Thanks so much for following! Have a good one!