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…Chicken pot pie on a plateThis 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!)ingredients for chicken pot pie on a counterStart 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:A little boy that is holding a pepper grinder over a bowl of foodI have to watch him with that pepper grinder. He gets a little “spice happy.” 🙂A person stirring chicken pot pie fillingGrease 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….Chicken pot pie on a plateGolden 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!

Chicken pot pie on a plate
5 from 1 rating

Recipe: Skinny Chicken Pot Pie

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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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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)
Cuisine: American
Course: Main
Author: Ashlyn Edwards | Belle of the Kitchen
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 on Instagram or tag #BelleoftheKitchen.

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