Chicken Pot Pie

(Originally posted by Stephanie)

I just discovered in a pile of computer CDs one that a good friend made me about a year ago. She was doing Weight Watchers (I was pregnant), but knowing that I love their plan she shared TONS of recipes with me. That said, I have LOADS to share now on Food Fridays.  And since cold weather is approaching for most of us (and for Blest and Leann and any other Texans, it’s probably at least in the low 80s) here’s a yummy winter dish to start with.

Preheat oven to 400. Spray a cassarole dish or very large pie plate with cooking spray.

Mix together:
2 cups cooked, chopped white chicken meat
1 can 98% fat free Cream of Chicken soup
1 can 98% fat free broccoli cheddar soup
At least 2 cups frozen mixed veggies, thawed (include some frozen white onions if possible)
fresh ground black pepper
1/4 cup 2% shredded cheese

Put this mixture in the dish.

In a separate bowl, mix together:
1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute (or 3 egg whites)

Pour over the top of the chicken mixture.

Bake for about 30 minutes or until the crust is golden.

For points: The whole cassarole is figured at 30 points, for 5 generous servings at 6 points each.

Yum!