Tuesday, April 10, 2012

Chicken Pot Pie - 9 WW Points +

It's taking some time, but we're slowly adapting to the Weight Watchers lifestyle.   The biggest thing I've learned is to plan ahead and to plug recipes into WW myself instead of trusting what I read online.  The worst thing is enjoying a "healthy" WW recipe, then putting it into the WW calculator and discovering it was way more points than I thought.  Now I figure it out ahead of time so there are no surprises.

That being said, you can totally trust me.  {Wink, wink.} 

I found this yummy Chicken Pot Pie Recipe on Food.com.  The points shown there were most likely based on the old system, but I recalculated them at 9 points + for a really good sized portion. 

To boost the flavor I added some spices, and we really enjoyed the result.  If you're expecting a traditional pot pie crust, this won't be it, but the biscuit-like topping has all of the flavor without the guilt.  The hubs even went back for seconds and he's a diehard fan of pie crust.

Add a salad for a quick and easy weeknight meal!

Adapted from Food.com
2 c chicken breast, cooked and cubed
1 can 98% ff cream of chicken soup
1 can 98% ff cream of celery soup
2 c frozen mixed veggies (like peas, carrots, green beans and corn)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt
1/2 Tbsp parsley
1 c Bisquick Heart Smart Baking Mix
1/2 c skim milk
1/4 c egg substitute like Egg Beaters

1.  Preheat oven to 400 degrees and spray an 8x8 pan with cooking spray.
2.  In a large bowl combine soups, seasonings, chicken and veggies.  Pour into pan.  In a smaller bowl, mix together baking mix, milk and egg substitute.   Pour over soup mixture.
3.  Bake 30 minutes or until lightly browned.

Weight Watchers Points - 9 pts + for 1/4 of recipe.



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