Clickbank Products
Share Button
Yum
Privacy Policy
Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. SmartPoints and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Mini Chicken Pot Pies
Main Page
5 SmartPoints Per Serving
Ingredients:

1 1/2 cups chopped cooked chicken
1 can (10.75 ounces) 98% fat free cream of chicken soup
1 1/2 cups frozen mixed vegetables, thawed
1/2 teaspoon dried thyme (optional)
all purpose flour (for rolling out the biscuits)
1 package (12 ounces) refrigerated biscuits (10 biscuits)
1/2 cup reduced fat shredded cheese
WW Recipes
Breakfast Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Fish/Seafood
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Beef Recipes
Garlic Parmesan Mushrooms
Green Goddess Dip
Chicken Fiesta Bake
Spicy Corn Dip
Directions:

Heat the oven to 350 degrees. Spray 10 cups of a standard (2-1/2-inch) 12-cup muffin pan with nonstick cooking spray. In a medium bowl, stir together the chicken, soup, vegetables and thyme (if using).

Sprinkle a little flour on a work surface. Pat the biscuits to flatten. Press the flattened biscuits into the bottoms and up the sides of the muffin-pan cups. Divide the chicken-vegetable mixture evenly among the biscuit-lined muffin cups. Lightly press the chicken mixture down so it's level. Sprinkle each cup with about 2 teaspoons cheese.

Bake for 20 - 25 minutes or until the biscuits are golden brown and the cheese is melted. Remove from the oven and let the mini chicken pot pies cools in the pan set on a wire rack for about 5 minutes. Carefully remove the pies from the pan and serve.

Makes 10 Servings (1 Mini Pot Pie Per Serving)

Per Serving: 188 Calories; 4.3g Fat; 11.4g Protein; 25g Carbs; 2g Fiber