Chicken Pot Pie

Midterms are over, trips are over (gas is to expensive to go anywhere anyway!) SO....we are back in cooking mode. I have a pretty sweet little weight watchers menu planned so I will post as I go.

This is a staple around my parts. Chicken Pot Pie. NOW....the first time I made this I used the bagged precooked chicken. It's quick easy and cheap but even better than that would be to cook and freeze your own chicken and have it on hand, but what do you do? ENJOY

WW Pointsplus: 4 per serving (there are 6 total servings so like 3/4 cup?)

Chicken Pot Pie Recipe

Ingredients:

- 1 cup Bisquick All Purpose Baking Mix, Reduced Fat

- 1/2 cup skim milk

- 1/4 cup egg substitute

- 2 1/2 cups frozen mixed veggies, thawed

- 1 1/2 cups grilled skinless chicken breast

- 1 can Campbell’s Fat Free (Healthy Request) Cream of Mushroom soup

- 1 can Campbell’s Fat Free (Healthy Request) Cream of Celery soup

- salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Spray an 8 x 8 casserole dish with non-fat cooking spray. In a separate bowl, combine chicken, vegetables and soup. Pour into casserole dish. In another bowl, combine Reduced Fat Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min, or until crust is golden.