Weight Watchers Chicken Pot Pie
Weight Watchers Chicken Pot Pie is a new favorite for me! I have loved Chicken Pot Pie since I was a little kid and just figured I couldn't have it on WW - but I found a way! This has the same comforting creamy filling but a lot less calories and fat.
Ingredients
- 2-3 cups cooked chicken breast diced
- 1.5 cups frozen peas and carrots
- 1/2 onion diced
- 4 oz mushrooms sliced
- 2 10.75 oz cans 98% fat free cream of mushroom soup
- 1/2 cup 2% milk
- 5 sheets phyllo dough
- 1/4 cup egg whites
Instructions
- Preheat oven to 375
- In saute pan, add 3 tablespoons water and turn heat on high.
- Once water is bubbling, add in onions and mushrooms. Cook until softened.
- Spray rectangular baking dish (or whatever you like to use) with non-stick spray
- In a large mixing bowl, mix together frozen peas & carrots, onion & mushroom, diced chicken, cream soups and milk
- Pour mixture into baking dish
- Top with one sheet of phyllo dough and brush lightly with egg white so it's all coated
- Layer remaining phyllo dough sheets and brush in between each layer with egg white
- Bake at 375 for 30 minutes
- If top is not brown, turn oven to LOW broil for 2-3 minutes until top browns. Watch it though - it browns quickly on broil!
Notes
WW Points
Green - 5
Blue - 3
Purple - 3
You can also make individual crocks of chicken pot pie - just bake for 20 min instead of 30.
Nutrition
Serving: 0.2casseroleCalories: 261kcalCarbohydrates: 46.1gProtein: 9.6gFat: 5.4gSaturated Fat: 0.8gCholesterol: 4mgSodium: 1236mgPotassium: 528mgFiber: 3.6gSugar: 7.7gCalcium: 98mgIron: 3mg
Tried this recipe?Let us know how it was!