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
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