Chicken Pot Pie

I made homemade Chicken Pot Pie for Hubby a few nights ago, and it was one of the first dishes that had a pretty low point value – but he felt very full after eating.

It’s also the second time I have made homemade pie crust – it’s the easiest thing ever and I cannot believe that I use to pay Pillsbury to make it for me!

For my Weight Watchers Friends out there – here is the recipe:


1 1/2 cup(s) all-purpose flour
5 Tbsp shortening
1/8 cup(s) water
737 gm Canned Condensed Cream of Chicken Soup (Family Size Can)
1 1/4 cup(s) frozen cut green beans (one small bag)
1 1/4 cup(s) Green Giant Niblets Corn, No Added Salt Or Sugar, Canned
1 1/4 cup(s) canned Black-Eyed Peas
3 cup(s) cooked frozen green peas (one regular size bag)

1 large can chicken (or 5 fully cooked/shredded chicken tenderloins)

1) Preheat oven to 375 degrees.

2) Mix the flour & shortening in a bowl.  It should come together and be a little crumbly – add water slowly until it forms a nice ball (you may not need all the water).  Set aside.

3) Mix remaining ingredients in a large bowl.

4) Empty pie ingredients into large baking dish (or split between 2 pie dishes).  You can also make 1 pie and place the remaining mixture in the freezer for a second pie later – you’ll only have to make fresh crust.

5) Roll out dough to approx 1/8 inch thick.  Using a butter knife, cut strips 1 inch wide.

6) Weave the strips in a lattice pattern over the top of the pie.

7) Bake for 35-45 minutes, or until the crust has browned.

Yield: 8 servings

Weight Watchers Points: 9 per serving

On a side note – for dessert, Hubby had 1 cup of Fruit Cocktail (in Light Syrup) with 2 Tablespoons of (off-brand) Cool Whip.  It was a filling dessert (and not overly sweet) – and was 5 points.

~Mummy Butterfly  )i(


One response to this post.

  1. Posted by chrysti on 29 01 11 at 4:45 pm

    wow weight watcher really lets you eat. No wonder people like this program. That looks like a fabulous dinner!


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