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+ servings

Skinny Chicken Pot Pie, Italiano

Skinny Chicken Pot Pie, Italiano

Ingredients
  

  • 3 cups mushrooms
  • cups onions, chopped
  • cups potato, peeled and cubed (½ inch cubes)
  • 1 cup zucchini, chopped
  • 1 cup red bell pepper, chopped
  • 1 tablespoon fresh garlic, chopped
  • 3 cups cooked chicken (12 oz.) (boneless, skinless), cut into bite-size pieces, see shopping tips
  • 2 (10 oz.) containers Buitoni Light Alfredo Sauce, see shopping tips
  • 1 cup frozen peas (not defrosted)
  • ½ teaspoon dried basil
  • Fresh ground black pepper, to taste
  • 1 (12 oz.) can Pillsbury Golden Layer Buttermilk Flaky Biscuits (100 calories for each biscuit)

Instructions
 

  • Preheat oven to 350 degrees. Coat a 13″ x 9″ baking pan with cooking spray. Set aside.
  • In a large microwave safe bowl, add mushrooms, onions, potatoes, zucchini and red pepper. Cover and cook for 5-7 minutes, until vegetables are soft.
  • Coat a large, nonstick large pan with cooking spray. Add garlic and all cooked vegetables. Do not drain liquid from veggies. Sauté for 3 minutes. Stir often. Using a rubber spatula (so you don’t mash the potatoes) stir in cooked chicken, Alfredo sauce, frozen peas (breaking them up), basil and pepper. Bring back to a boil, turn heat down and simmer for 5 minutes. Stir often.
  • Pour chicken stew into baking pan.
  • Open package of biscuits, separate them and place on top of chicken stew. Line them evenly over top. Note: if you prefer your biscuits more toasted, you can easily bake them separately on a baking sheet. Follow the directions on the package. Once baked and chicken stew is baked, top each serving with 1 biscuit.
  • Bake for 15-17 minutes until biscuits are golden brown.
  • To serve: Spoon ¾ cup chicken stew and top with 1 biscuit. There will be 2 extra biscuits.

Nutrition

Serving: 0.75cupCalories: 355kcalCarbohydrates: 34gProtein: 21gFat: 12gSaturated Fat: 7gCholesterol: 54mgSodium: 843mgFiber: 4gSugar: 7gBlue Smart Points: 9Green Smart Points: 11Plus Points: 9