1-⅔cupsfrozen mixed vegetables (increase to 2 cups for bulkier filling)
1 cupcooked shredded chicken breast (increase for heartier pot pie)
1can(10.5 ounces) condensed cream of chicken soup (such as Campbell's Healthy Request)
1 cuporiginal Bisquick mix
½ cupskim milk
1largeegg
Instructions
Heat oven to 400°F.
Mix together the vegetables, chicken and soup in an ungreased 9-inch glass pie plate.
In a medium-size bowl, stir together the remaining ingredients with fork until blended. Pour mixture over the chicken/veggies in the pie plate.
Bake 30 minutes or until golden brown.
Divide the pie into 6 even portions and serve.
Recipe Notes
*Season up the base chicken/veggie mixture with your favorite blend of dried herbs—sage, basil, oregano, thyme or dill will bump all up the flavor quotient.Sprinkle the top of the crust with shredded cheese in the last 10 minutes of baking if desired.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Bisquick Impossible Chicken Pot Pie Made Lighter
Amount Per Serving (1 /6th recipe)
Calories 192Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 23g8%
Fiber 3g12%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.