Weight Watchers Chicken Pot Pie Recipes

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WEIGHT WATCHERS CHICKEN POT PIE



Weight Watchers Chicken Pot Pie image

Make and share this Weight Watchers Chicken Pot Pie recipe from Food.com.

Provided by cook5051

Categories     Savory Pies

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup Bisquick reduced-fat baking mix
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed vegetables
2 cups cooked chicken breasts, chopped
2 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup

Steps:

  • Preheat oven to 400.
  • Spray 8x8 casserole dish with cooking spray.
  • Mix together veggies, chicken and soup. Pour into casserole dish.
  • In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
  • Bake for 30 minutes, or until crust is golden.
  • 6 servings=4.5 points.
  • 4 servings=6.5 points.

WEIGHT WATCHERS LOW-FAT CHICKEN POT PIE



Weight Watchers Low-Fat Chicken Pot Pie image

Make and share this Weight Watchers Low-Fat Chicken Pot Pie recipe from Food.com.

Provided by SF_n8ive

Categories     Pot Pie

Time 1h30m

Yield 4 Pot pies, 4 serving(s)

Number Of Ingredients 14

1 cup whole wheat flour
2 tablespoons whole wheat flour
1/4 cup Earth Balance margarine
1/3 cup plain fat free Greek yogurt, plus
2 teaspoons plain fat free Greek yogurt
2 tablespoons whole wheat flour
3 cups reduced-fat chicken broth
1/2 cup carrot, diced
1/2 cup cremini mushroom, diced
1/4 cup white onions, diced or 1/4 cup yellow onion
2 cups frozen peas or 1 (16 ounce) bag frozen peas
2 -3 boneless skinless chicken breasts, cooked and diced
1 tablespoon salt
1/2 teaspoon black pepper

Steps:

  • Prepare dough first. In a medium sized mixing bowl, combine flour and margarine; with a pastry blender or the back of a fork, cut in margarine until mixture resembles coarse meal. Add in yogurt and mix thoroughly.
  • Form dough into 4 equal balls. Cover each portion with plastic wrap and refrigerate for 30 to 40 minutes (can be kept in refrigerator for up to 3 days, or frozen in freezer until ready to use). If dough is frozen, make sure to thaw completely before using.
  • For the filling: in a large stockpot, dissolve the flour in the broth with a whisk, and bring the broth mixture to a boil. Add carrots, mushrooms, and onions. Reduce heat to medium-low, cover, and cook until carrots are tender (about 10 minutes).
  • Add remaining ingredients except dough (cooked chicken, frozen peas; salt and pepper to taste). Cook uncovered, stirring occasionally, for 5 minutes. Divide mixture evenly among 4 individual casseroles (or 16 oz. soufflé dishes).
  • Roll 1 ball of dough between 2 sheets of wax paper, forming a circle slightly larger than the top of the casserole. Lift dough onto 1 filled dish. Using a fork, press edges of dough to rim of dish; gently pierce top of dough to allow steam to escape. Repeat procedure for other pies. Pies can now be wrapped and frozen for future use, or placed into a pre-heated 375 degree oven.
  • Place pies on a baking sheet and bake at 375 for 30-35 minutes, or until crust is lightly browned (will be 40-45 minutes if pies are frozen).
  • Let pies cool for 10 minutes before serving.

Nutrition Facts : Calories 272.9, Fat 2.8, SaturatedFat 0.6, Cholesterol 38.2, Sodium 1915.5, Carbohydrate 41, Fiber 7.8, Sugar 6.6, Protein 22.9

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