Monday, April 11, 2011

Chicken Pot Pie

Okay, I'll go ahead and get this out of the way. I haven't watched South Park since probably early high school, but to this day, every time I hear "chicken pot pie", I think of Cartman screaming "No kitty this is MY chicken pot pie!!!"



Idiotic cartoons aside, Mrs. Boyer gave me this recipe which I believe is from Weight Watchers, or maybe she just figured out the points for it, I can't remember. The original recipe she gave me is 7 points per serving and it's very good, but my non-dieting husband said he wanted it to be a little heavier in his belly (seriously, all he has to do is LOOK at his tennis shoes and he loses weight. So not fair!). So I took another stab at it tonight and tried to thicken it up a bit, and he gave it the thumbs up. I'm going to post both recipes, because both are tasty.

Weight Watchers Chicken Pot Pie
12 oz jar Fat Free Roasted Turkey Gravy
10 3/4 oz  Healthy Request Cream of Mushroom soup
7.5 oz can Pillsbury Buttermilk Biscuits (1 can of 4 pack)
1 onion, chopped
1 cup green, red, and yellow bell peppers, chopped
2 cups frozen mixed veggies
3 boneless, skinless chicken breasts

Boil the chicken in water with a little salt. Once cooked, cut into bite-sized pieces.

In a large skillet, saute the onions in a little olive oil. Add peppers and frozen mixed veggies and cook until heated through. Stir in the gravy, cream of mushroom soup, and the chicken.

Pour into a 9 x 13 casserole dish.

Cut biscuits in half and layer on top. Bake in oven at 450 degrees until biscuits are brown (5-6 minutes). Makes 6 servings


Weight Watchers-ish Chicken Pot Pie
12 oz jar Fat Free Roasted Turkey Gravy
10 3/4 oz  Healthy Request Cream of Mushroom soup
2 7.5 oz cans Pillsbury Buttermilk Biscuits (2 cans of 4 pack)
1 onion, chopped
1 each green, red, and yellow bell peppers, chopped
2 cups frozen mixed veggies
2 lbs boneless, skinless chicken breasts
1 tablespoon paprika
Salt & pepper
Olive oil
Flour

Place chicken breasts on a broiler pan and sprinkle with paprika, salt and pepper. Broil on each side for 8-10 minutes until cooked through. Once cooked, cut into bite-sized pieces.

In a large skillet, saute the onions in a little olive oil. Add peppers and frozen mixed veggies and cook until heated through. Stir in the gravy, cream of mushroom soup, and the chicken. Stir in flour 1 tablespoon at a time until liquids are thickened to your satisfaction.

Pour into a 9 x 13 casserole dish.

Layer biscuits on top, and bake in oven at 450 degrees until biscuits are brown (8 minutes). Makes 6 servings.

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