Ww 6 Point Chicken Pot Pie / Pies |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
From WW Magazine. If you like traditional pie crust on top of your potpie, roll the dough a little thinner and let in overlap on the ramekin. If you prefer a softer biscuit top, make the dough just large enough to cover the filling. Ingredients:
1 cup reduced-fat baking mix (ie. bisquick) |
1/4 cup nonfat milk |
1 teaspoon poultry seasoning |
2 cups vegetable alfredo sauce (see #rz.4738) |
1 cup cooked asparagus, cut into bite size pieces |
1 cup chopped cooked skinless chicken breast (about 4 oz) |
1/2 teaspoon crumbled dried sage |
Directions:
1. Preheat the oven to 425°F.
2. Spray four (6 oz) ramekins or custard cups with nonstick spray.
3. To prepare the topping: combine the baking mix, milk, and 1/2 tsp poultry seasoning in a medium bowl.
4. Stir until a soft dough forms.
5. Divide into 4 sections and roll each into a ball.
6. Turn out onto a lightly floured surface and roll each ball into a round about the same size as the ramekin.
7. Combine vegetable alfredo sauce, asparagus, chicken, sage, and remaining 1/2 tsp poultry seasoning in a small saucepan.
8. Cook over med-high heat, stirring gently, until the sauce is smooth and bubbling 5-8 minutes.
9. Spoon into the prepared ramekins.
10. Top with the rolled biscuit dough.(If making the traditional crust, press dough along the edges of the ramekin to seal. Pierce the top with a fork to vent.).
11. Bake until pies are lightly browned and filling is bubbly, 10-15 minute.
12. 6 points per pot pie.
|
|