7

 

Ingredients:

1 cup Bisquick reduced-fat baking mix
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed vegetables
2 cups cooked chicken breasts, chopped
2 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup

Directions:

1  Preheat oven to 400.
2  Spray 8×8 casserole dish with cooking spray.
3  Mix together veggies, chicken and soup. Pour into casserole dish.
4  In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
5  Bake for 30 minutes, or until crust is golden.
6  6 servings=4.5 points.
7 4 servings=6.5 points.Source:  http://www.food.com/recipe/weight-watchers-chicken-pot-pie-167202