Skinny Chicken Pot Pie
All the flavors of chicken pot pie that brings you back home, but lightened up a bit so you can enjoy a family favorite for less calories!
WW My Way Smart Points: 10 Green, 7 Blue, 7 Purple
Mixing the Filling
In a large mixing bowl, I added in my shredded chicken, the soups, and the drained cans of peas and carrots. I added in the seasonings and gave everything a good mixing to make sure everything was well combined.
Turning Fillings into Pot Pie
I got my casserole dish out and sprayed it really well with non-stick spray. i then dumped in my chicken mixture and topped it with some shredded cheese.
Rolling out the Pie Crust
I then rolled out my pie crust from the refrigerator section and cut it in half. I set the other half aside for another use. I then cut my remaining half into strips and placed them over the top of the pot pie filling.
I then baked the pot pie in the oven for 45 minutes until the filling was nice and bubbly and the crust had turned golden brown.
Serve it nice and hot and Enjoy!
You can also store the left overs in the fridge for 6 days. When ready to eat, heat for 2 minutes on high in the microwave!