Chicken Pot Pie Bake Directions:
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Preheat oven to 375°F (conventional).
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Spray a 9x13 inch baking dish with non-stick cooking spray.
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In a large bowl, combine cooked chicken, cream of chicken soup, frozen vegetables, and shredded cheddar cheese.
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Mix until all ingredients are fully combined.
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Spread the mixture evenly into the prepared baking dish.
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Cut each biscuit into four equal pieces.
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Toss biscuit pieces with melted butter until fully coated.
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Evenly distribute the buttered biscuit pieces on top of the chicken mixture.
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Bake for 25 minutes until the biscuit tops are golden and the filling is bubbling.
WW Points Calculation:
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3 cups cooked chicken (skinless breast): 0
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2 cans Healthy Request Cream of Chicken: 6.00
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3 cups frozen mixed vegetables: 0
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1 cup reduced-fat shredded cheddar cheese: 4.00
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1 can Pillsbury Grands! Biscuits (5 total): 17.50
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1 tbsp unsalted butter: 4.00
Total Points: 31.50
Servings: 6
Per Serving: 5.25 points
Nutrition Information:
Calories: 295
Fat: 14g
Protein: 22g
Carbohydrates: 20g
Sugar: 2g
Sodium: 730mg
I'm waiting for your comments! Enjoy!
