Skinny Chicken Pot Pie

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!

Skinny Chicken Pot Pie

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.

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Course: Main

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 269kcal

Author: Ashlyn Edwards | Belle of the Kitchen

Ingredients

• 1 cup Bisquick reduced-fat biscuit mix
• 1/2 cup cup low fat milk
• 1/4 cup cup egg whites
• 2 cup frozen mixed vegetables
• 2 cup cooked boneless, skinless chicken breasts, chopped
• 1 can cream of mushroom
• Garlic salt,, onion powder, and fresh ground pepper to taste (I added a liberal amount)

Instructions

• Preheat oven to 400 degrees.
• Spray 8x8 casserole dish with cooking spray. (I used my Misto olive oil sprayer)
• Mix together veggies, chicken, spices, and soup. Pour into casserole dish.
• In another bowl, mix Bisquick, milk, and egg whites. Pour over top of chicken mixture.
• Bake for 30 minutes, or until crust is golden brown.

Notes

Adapted from Weight Watchers (5 points plus per serving)

Nutrition

Calories: 269kcal | Carbohydrates: 24g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 678mg | Potassium: 367mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3160IU | Vitamin C: 6.3mg | Calcium: 83mg | Iron: 2.1mg

Did you make this recipe? Let me know!Mention @TheBelleoftheKitchen or tag #BelleoftheKitchen

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