Chicken Pot Pie

I am always looking for ways to make my cooking/baking skinnier and tastier. I have been questioned a few times on my blog as to why I feature some recipes that aren’t so skinny, when in fact, my blog’s name is “Skinny Food by Amy”. I like to feature ALL recipes that I cook/bake. Some recipes are made for people who have no interest in lower fat foods, so I make the full fat/calorie versions. Also, I prefer to make some recipes verbatim at first, before experimenting and adapting. For example, the cake batter ice cream. This was my first ice cream and I wanted to ensure that it came out good! Now, after a couple of recipes,  I’m getting more and more comfortable with the ingredients involved in making ice cream, thus, now looking for skinnier versions.

Now, after explaining why everything isn’t so skinny, here is a skinnier recipe that actually ended in a FAIL. I don’t like to blog about fails, really, but I’m still learning how to cook/bake so I have to share when mistakes happen. The picture above looks really good, but after following the recipe verbatim, the pot pie came out bland. Really really bland.I should’ve adapted it, being from Louisiana and being used to spicy, spicier and spiciest! Ugh…

Next time I make this, if there even is a next time, there will be TONS of spices added! I will admit, however, the biscuit topping was delicious! Can’t mess up Bisquick!

Chicken Pot Pie
Source: Weight Watchers forum

Ingredients:

• 1 cup cut-up cooked chicken
• 1 bag (12 oz.) Green Giant® Valley Fresh Steamers frozen mixed vegetables, thawed
• 1 can (10-3/4 oz) condensed 98% fat-free cream of chicken soup
• 1/2 cup fat-free (skim) milk
• 1 cup Bisquick Heart Smart® mix
• 1/2 cup fat-free (skim) milk
• 1 egg

Directions:

 

1. Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
2. In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
3. Bake uncovered about 30 minutes or until golden brown.

Makes 6 servings.

Calories: 220, Fat: 6g, Fiber: 2g
POINTS*: 5