It’s cold and dreary here today. I know I shouldn’t complain, and that we need the rain. I am just feeling bad for myself! My allergies are killing me and I have bronchitis. Yuck!

So I decided I needed some good old comfort food. I made some chicken for the week  as I always do. CROCK POT CHICKEN FOR THE WEEK. I have been making chicken pot pie for years. Today, I tweaked it a bit so that it fit into my weight watchers plan.

It comes in at 8 smart points per serving. It’s hardy, tasty, and definitely comforting. It will also be good tomorrow in my lunch since there will be plenty left over. As my husband says, “I love when we are on a diet”.   Enjoy!!!

Til next time,

Ciao xoxo



Prep time: 45 minutes

Bake: 350 for 35-35 minutes


• ½ medium onion, chopped

• 1 garlic clove, minced

• 1 C carrots, cubed

• ¾ C celery, chopped

• ½ C potatoes, cubed

• ½ C peas, frozen

• 1 C Evaporated milk 2% (divided in ½)

• ¼ C all purpose flour

• 1 t olive oil

• 1 T light butter (such as Brummel & Brown)

• FF Chicken Broth

• 1 C Bisquick (heart smart)

• 1 Egg or Egg beaters equivalent

• 2 C chicken, cooked and large chop

• Salt, pepper, poultry seasoning (to taste)

• Splash Sherry

For the Filling:

1. In a large skillet over med heat, add the Olive oil and the lite butter.

2. Sauté the onion and garlic for about 2 min.

3. Add the carrots, potatoes, and celery and cook until lightly tender.

4. Season the vegies with salt, pepper, and poultry seasoning to taste.

5. Combine ½ of the evaporated milk, splash of sherry, and the flour, whisk to blend, then slowly add to the vegie mixture, cont cooking until it comes to the boil.

6. Slowly add the chicken broth and cont to cook until it comes to the boil then reduce the heat and cont to cook until sauce thickens.

7. Add the chicken and the peas.

8. Pour into a 9×13 casserole dish that has been sprayed with cooking spray.

For the topping:

1. Beat the egg and the other ½ C of skim milk together and add to the Bisquick. (If it seems a little too stiff, add water, a little at a time to reach pourable consistency)

2. Pour on top of the vegetable mixture in a zig-zag motion. Spread gently with a rubber spatula.

3. Sprinkle lightly with salt.

4. Bake for about 30- 45 minutes or until the crust is golden brown.

2 responses to “VIKS CHICKY POT PIE”

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