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Nutrition Facts
Serving Size 1 (230g) Recipe makes 4 servings The following items or measurements are not included below: Bisquick reduced-fat baking mix reduced-fat reduced-sodium condensed cream of mushroom soup
Calories 236
Calories from Fat 59		(25%)
Amount Per Serving		%DV
	Total Fat 6.6g	10%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 59mg		19%
Sodium 149mg		6%
Potassium 520mg		14%
Total Carbohydrate 17.1g		5%
	Dietary Fiber 4.5g	18%
	Sugars 0.1g
Protein 27.7g		55%
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Week One

Mom.2.Five

Weight Watchers Chicken Pot Pie

Recipe #167202 | 35 min | 5 min prep | add private note

⁽⁵⁰⁾ RATE IT NOW Print Recipe

By: Chef #316262
May 8, 2006

4-6 points per serving

SERVES 4 -6 (change servings and units)

Ingredients

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

Directions

1
Preheat oven to 400.
2
Spray 8x8 casserole dish with cooking spray.
3
Mix together veggies, chicken and soup. Pour into casserole dish.
4
In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
5
Bake for 30 minutes, or until crust is golden.
6
6 servings=4.5 points.
7
4 servings=6.5 points.

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Featured Reviews for This Recipe

From: Chef #1354685

On Nov 17, 2009

0 people found this review helpful

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From: 8-BALL GIRL

On Oct 7, 2009

I have just started weight watchers last week. I was so glad to found this recipe. This was wonderful cooking a classic in the WW format. My boyfriend didn't even know it was a WW recipe

0 people found this review helpful

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From: Princess O

On May 9, 2007

This was so awesome!! I followed the recipe as directed and it turned out wonderful! My kids loved it and they requested it again. This is a definate keeper! Thanks!!!

4 people found this review helpful

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From: JulianaLoriel

On Mar 18, 2007

I added onion powder and garlic powder to this for a little more flavor and really enjoyed it. For Chef #169017, 1/4 cup of regular egg substitute is the same points as 1 egg...1/4 cup of fat free egg substitute is 1 point. I used a real egg as well!! Thanks for a good recipe that I will use again!!

3 people found this review helpful

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