Chicken Pot Pie recipe

I really enjoy pot pies, so I was excited to try this Weight Watcher’s recipe.

Chicken Pot Pie

4-6* Points Per Serving

1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed veggies, thawed
2 cups cooked, chopped white chicken meat
2 cans Campbell’s fat free (Healthy Request) Cream of Mushroom soup

Preheat oven to 400 º. Spray a casserole dish (at least 2 inches deep. I use an 8×8 pan) with Pam. Mix together veggies, chicken and soup. Pour into casserole dish. In another bowl, mix bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min or until crust is golden.
Note: Try different types of mixed vegetables. I have tried Italian style, California style, oriental, etc.
6 servings = 4.5 pt per serving
4 servings = 6.5 pt per serving

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