Cheesy Chicken Pot Biscuit Cups Low Fat Low Cal Recipes

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WEIGHT WATCHERS LOW-FAT CHICKEN POT PIE



Weight Watchers Low-Fat Chicken Pot Pie image

Make and share this Weight Watchers Low-Fat Chicken Pot Pie recipe from Food.com.

Provided by SF_n8ive

Categories     Pot Pie

Time 1h30m

Yield 4 Pot pies, 4 serving(s)

Number Of Ingredients 14

1 cup whole wheat flour
2 tablespoons whole wheat flour
1/4 cup Earth Balance margarine
1/3 cup plain fat free Greek yogurt, plus
2 teaspoons plain fat free Greek yogurt
2 tablespoons whole wheat flour
3 cups reduced-fat chicken broth
1/2 cup carrot, diced
1/2 cup cremini mushroom, diced
1/4 cup white onions, diced or 1/4 cup yellow onion
2 cups frozen peas or 1 (16 ounce) bag frozen peas
2 -3 boneless skinless chicken breasts, cooked and diced
1 tablespoon salt
1/2 teaspoon black pepper

Steps:

  • Prepare dough first. In a medium sized mixing bowl, combine flour and margarine; with a pastry blender or the back of a fork, cut in margarine until mixture resembles coarse meal. Add in yogurt and mix thoroughly.
  • Form dough into 4 equal balls. Cover each portion with plastic wrap and refrigerate for 30 to 40 minutes (can be kept in refrigerator for up to 3 days, or frozen in freezer until ready to use). If dough is frozen, make sure to thaw completely before using.
  • For the filling: in a large stockpot, dissolve the flour in the broth with a whisk, and bring the broth mixture to a boil. Add carrots, mushrooms, and onions. Reduce heat to medium-low, cover, and cook until carrots are tender (about 10 minutes).
  • Add remaining ingredients except dough (cooked chicken, frozen peas; salt and pepper to taste). Cook uncovered, stirring occasionally, for 5 minutes. Divide mixture evenly among 4 individual casseroles (or 16 oz. soufflé dishes).
  • Roll 1 ball of dough between 2 sheets of wax paper, forming a circle slightly larger than the top of the casserole. Lift dough onto 1 filled dish. Using a fork, press edges of dough to rim of dish; gently pierce top of dough to allow steam to escape. Repeat procedure for other pies. Pies can now be wrapped and frozen for future use, or placed into a pre-heated 375 degree oven.
  • Place pies on a baking sheet and bake at 375 for 30-35 minutes, or until crust is lightly browned (will be 40-45 minutes if pies are frozen).
  • Let pies cool for 10 minutes before serving.

Nutrition Facts : Calories 272.9, Fat 2.8, SaturatedFat 0.6, Cholesterol 38.2, Sodium 1915.5, Carbohydrate 41, Fiber 7.8, Sugar 6.6, Protein 22.9

CHEESY CHICKEN POT BISCUIT CUPS



Cheesy Chicken Pot Biscuit Cups image

This is a one of our kids favorite meal. They are very good and easy to make. We normally have all these items on hand. You can also use any leftover chicken for this.

Provided by Missy Wimpelberg

Categories     Chicken

Time 25m

Number Of Ingredients 6

1 can(s) refrigerated biscuits ( i like grands)
1 c diced cooked chicken breast
1 can(s) cream of chicken soup, fat-free
2/3 c cheddar cheese, shredded
1 tsp parsley flakes
1/4 tsp black pepper

Steps:

  • 1. Preheat oven to 400 degrees. Seperate biscuits and place each biscuit in a cup of an ungreased 12 hole muffin pan pressing dough up the sides to edge the cup.
  • 2. In a medium bowl, combine chicken, soup, cheddar cheese, parsley flakes and black pepper. Mix well to combine.
  • 3. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12-15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire and let set for 2-3 minutes. Serve at once.

CHEESY CHICKEN POT BISCUIT CUPS (LOW FAT, LOW CAL)



Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal) image

A weight watchers recipe I obtained from a message board at www.dwlz.com. Per serving of 2 each: 230 calories, 6 gm fat, 2 gm fiber. WW Points per serving : 5 You could also add more veggies to make this more "pot pie-ish". This may change your point count, depending on what you add.

Provided by AndreaVT96

Categories     Chicken Breast

Time 22m

Yield 5 serving(s)

Number Of Ingredients 6

1 (7 1/2 ounce) can homestyle refrigerated biscuits or 1 (7 1/2 ounce) can buttermilk biscuits
1 cup cooked chicken breast, diced
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
  • In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
  • Evenly spoon chicken mixture into prepared biscuit cups.
  • Bake for 12 to 15 minutes or until golden brown.
  • Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Nutrition Facts : Calories 231.8, Fat 9.7, SaturatedFat 2.9, Cholesterol 27.1, Sodium 572.7, Carbohydrate 20.3, Fiber 0.4, Sugar 3.5, Protein 15.2

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