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Chicken pot pie on a plate

Skinny Chicken Pot Pie

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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.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 269

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