To kick 2013 off right, here's a skinny recipe that actually tastes great! I know there has to be at least a few of you out there who are interested in low-fat recipes for your family... this chicken pot pie is one of my favorites. (And it's only 8 WeightWatchers PointsPlus!)
The Ingredients:1 lb uncooked skinless, boneless chicken breasts
2 cups water
1/2 cup white wine (the drinking kind or the cooking kind)
2 chicken bouillon cubes, crumbled
2 medium uncooked carrots, chopped
1 cup frozen green peas
2 tsp olive oil
1 medium uncooked onion, chopped
3 tbsp all-purpose flour
5 oz. fat-free evaporated milk
15 1/4 oz. canned corn, drained
1 can of reduced-fat crescent rolls
The Directions:Put the chicken, water, wine, & crumbled bouillon cubes in a medium pot. Boil, then lower heat & simmer gently for 15 mins. Remove from heat & let cool. Set aside one cup of broth & chop chicken into chunks.
Preheat oven to 400 degrees. Lightly coat a deep 8-inch pie plate with cooking spray.
Microwave carrots & peas for two mins to soften. Drain.
Heat oil in nonstick pan, add onions, & cook until soft. Stir in flour & cook over low heat for 2 mins.
Remove pan from heat & add milk & reserved broth. Return to heat & cook, stirring often, until mixture boils & thickens. Add carrots, peas, chicken & corn.
Pour mixture into pie plate. Piece the crescent rolls together so they form a single-layer crust on top. Press edges down firmly to seal. Bake for 10 mins, then lower oven temp to 350 degrees for 20 more mins, or until pot pie is golden brown.
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