Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Skinny Chicken Pot Pie
Print Recipe
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
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings
6
servings
Calories
269
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:
269
kcal
|
Carbohydrates:
24
g
|
Protein:
18
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
38
mg
|
Sodium:
678
mg
|
Potassium:
367
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
3160
IU
|
Vitamin C:
6.3
mg
|
Calcium:
83
mg
|
Iron:
2.1
mg