Ingredients:
For the Filling:
- 2 cups cooked chicken breast, diced or shredded (skinless and boneless)
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 small onion, chopped
- 1 cup fat-free chicken broth
- 1/2 cup fat-free milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
For the Topping:
- 1 cup reduced-fat baking mix (such as Bisquick Heart Smart)
- 1/2 cup fat-free milk
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté the chopped onion until it becomes translucent, about 2-3 minutes. You can use a non-stick cooking spray or a small amount of oil if needed, but try to keep it as low in calories as possible.
- Add the cooked chicken and frozen mixed vegetables to the skillet. Stir and cook for another 2-3 minutes until the vegetables start to thaw.
- Sprinkle the flour over the chicken and vegetable mixture, stirring well to coat evenly.
- Slowly pour in the chicken broth and fat-free milk while continuously stirring. Add the dried thyme, dried rosemary, salt, and pepper. Continue to cook and stir until the mixture thickens and becomes creamy, which should take about 5-7 minutes.
- Transfer the chicken and vegetable mixture to a 9×9-inch (23×23 cm) baking dish or a similar-sized ovenproof dish.
- In a separate bowl, combine the reduced-fat baking mix and 1/2 cup of fat-free milk. Mix until a soft dough forms.
- Drop spoonfuls of the baking mix dough on top of the chicken and vegetable mixture in the baking dish.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
- Remove from the oven and let it cool for a few minutes before serving.
This Chicken Pot Pie Bake is a delicious and lower-calorie alternative to traditional chicken pot pie. Each serving can be tracked according to your Weight Watchers plan, depending on the specific program and point system you are following. Enjoy!
