Welcome to Good Cooking, A Mouthwatering Site on the Internet!

Logo
CATEGORIES
Category Listing

A to Z Listing

Appetizers

Barbecue

Low Fat

Kid's Recipes

Sandwiches

Homemade

Desserts

HOME
RECIPE FOR CRUSTY CHICKEN POT PIE
Title:Crusty Chicken Pot Pie
Category:Weight Watchers
Crusty Chicken Pot Pie

Filling
1 (10 3/4 ounce) can reduced fat cream of celery soup, undiluted
1/2 cup skim milk
2 cups cooked diced chicken breast
1 (10 ounce) package frozen mixed vegetables, thawed and drained.
1 teaspoon chicken granules
1 teaspoon Mrs. Dash spices

Crust
3/4 cup unbleached flour
1/4 cup plus 2 tablespoons oat bran
1 1/2 teaspoons baking powder
2 tablespoons light margarine, cut into pieces
1/3 cup nonfat buttermilk

Combine all of the filling ingredients and turn into a 9-inch sprayed dish; set aside.

Combine the flour, oat bran and baking powder. Cut in the margarine until the mixture resembles coarse meal. Stir in the buttermilk and combine until the dough is stiff and pulls away from the bowl.

Turn out onto a lightly floured surface. Cut into thin strips and make a lattice pattern on top of the chicken mixture.

Bake at 375 degrees F for 25-30 minutes or until the filling is bubble and the crust is lightly browned. Remove the dish from the oven and let it rest 5 minutes before serving.

244 calories, 4.6 g of fat and 5 gms fiber

Each serving equals 4 WW points



 

RECIPE SEARCH ENGINE

To Search---First choose a Category from the drop-down list below, enter an ingredient name or the name of a recipe your'e looking for in the Search Box. Click the Search Button! Search Results will come from the Category you Selected.

Choose Recipe Category

And Search it by an Ingredient.







Search Everything!

POPULAR RECIPES
Basil Shrimp

Cajun Wings

Tartar Sauce

Mac and Cheese

Tuscan Lamb

Texas Chili

Almond Pear Cake

Cheese Ball

Dakota Bread

Jerk Paste
BACK TO START
PAGE or HOME
Recipe Start Page

www.goodcooking.com
SITE INFORMATION
Contact
Privacy Policy
  Copyright © 2017 goodcooking.com/recipe - Developed by goodcooking.com
Use of this website is subject to our Terms and Conditions.
All service marks, logos and trademarks belong to their respective owners