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5
from 1 vote
Weight Watchers Chicken Pot Pie
Delicious chicken pot pie full of flavor but low on Points! Your whole family will love this dish!
Prep Time
35
minutes
mins
Cook Time
18
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
6
Calories:
277
kcal
Author:
Kelly Stilwell
Ingredients
Filling
2
tsp
butter
light
1
medium
shallot
chopped
8
oz
white mushrooms
sliced
2 1/2
C
carrots
sliced
1/2
C
dry white wine
1/4
C
flour
all purpose
2
C
chicken broth
1/4
C
fat free half and half
2
C
rotisserie chicken
skin removed and coarsely chopped
1
C
fresh green beans
steamed, chopped in one-inch pieces
1
tsp
fresh thyme
stems removed, chopped
1
tsp
salt
1
pinch
cayenne
Topping
1
C
reduced fat Bisquick
1/3
C
fat-free half and half
2
T
chives
minced
Instructions
Preheat oven to 400 degrees.
Spray a shallow baking dish with cooking spray.
Melt butter over medium heat in a large skillet.
Add chopped shallot and cook until tender, about 3 minutes.
Begin steaming green beans while shallots are cooking.
Add mushrooms and carrots to shallots, increasing heat to medium-high and cooking until tender, about 5 minutes.
Add wine and boil until evaporated, about 8 minutes.
Stir in broth, ½ cup at a time, and bring to boil.
Slowly sprinkle in ¼ cup of flour.
Mix until flour is incorporated.
Reduce heat to low and simmer, stirring occasionally, about 1 minute.
Add fat-free half and half, chicken, green beans, thyme, salt, and cayenne.
Make biscuits for topping by adding baking mix, fat-free half and half, and chives in a small bowl.
Mix until just combined.
Drop by tablespoons over filling to make 11 biscuits.
Bake for about 18 minutes, or until golden brown.
Notes
5 Weight Watchers Smart Points
Nutrition
Serving:
1
|
Calories:
277
kcal
|
Carbohydrates:
21
g
|
Protein:
26
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
80
mg
|
Sodium:
1082
mg
|
Potassium:
513
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
9325
IU
|
Vitamin C:
16
mg
|
Calcium:
104
mg
|
Iron:
2
mg