WEIGHT WATCHERS CHICKEN POT PIE
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
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.
EASY CHICKEN POT PIE
Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.
Provided by Tressie Grant
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g
CHICKEN POT PIE PASTA (5 WW POINTS)
Easy, breezy recipe that is healthy and delicious (and tastes creamy without the cream)! This totally reminded me of a good-ol' family recipe but lightened up and quick to make. I would serve this at a party or just for my hubby! It's great to clean out your cupboards with things you always have on hand - you can easily swap out your favorite or available veggies or meat. Enjoy!
Provided by Lovin-Me-Some-Cookin
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Boil water, salt and add pasta to start cooking.
- Heat the olive oil over medium heat. Add the onion, celery and carrot and saute 5-7 minutes. Add the garlic and saute one minute more. Add 1/2 tsp salt.
- Add the butter and flour to the pan and cook for two minutes, stirring constantly. Add wine and lemon juice to deglaze the pan and make thick sauce. Once reduced slightly and incorporated, add in chicken stock and stir to combine.
- Add the cooked chicken and frozen peas and warm through. Salt to taste.
- Drain the cooked pasta and add to the pan. Add the beaten egg and parmesan cheese and stir thouroughly for 2 minutes.
- If desired, add a touch of olive oil and lemon juice at the very end. Serve immediately.
- Note: Estimated 5 Weight Watchers Points per serving.
Nutrition Facts : Calories 328.5, Fat 9.8, SaturatedFat 3.3, Cholesterol 78.4, Sodium 583.1, Carbohydrate 36.3, Fiber 1.5, Sugar 3, Protein 21.8
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CHICKEN POT PASTA - EMILY BITES
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5/5 (6)Total Time 1 hrCategory Main CourseCalories 314 per serving
- *Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken. Bring the water to a boil over high heat and then reduce the heat to medium. Cook over medium heat for 15-20 minutes (depending on the thickness of your chicken breasts – mine are generally done at 15, so check one then) until chicken is cooked through. Remove the chicken breasts to a cutting board. Discard the water from the pot and rinse and wipe out the pot to use again. Chop the chicken into small, bite-size pieces and set aside. (*If you already have cooked chicken breasts on hand you can skip this step and use a pound of cooked chicken)
- Melt the butter in the pot over medium heat. Add the chopped onion and cook for a few minutes until the onion is softened.
- Whisk in the flour, salt and pepper until combined with the butter and onions and continue to whisk for another 1-2 minutes. Slowly whisk in the milk until combined and smooth. Add the water and bouillon base (or broth) and poultry seasoning and whisk in to combine.
- Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the egg noodles. Cook for 8 minutes, stirring regularly to prevent sticking. If you need a little more liquid toward the end you can add a bit more water or broth.
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