This was more difficult than it sounds. Neither of us are members, nor do we have the money to join. (Yeah, yeah. We'd love to, but the whole pay-your-bills thing was more important.) Anywho...we have a few friends at work that are members that we were talking with and were totally willing to pick up a kit for us. Of course, we never got around to coordinating it all. So, I told my hubby all I really wanted was the new PointsPlus kit. I even looked up a local store, but I figured we'd either have to go to a meeting, or have a member get it for us. Those of you who know me know one thing...I don't do meetings. It's the whole public speaking/ fear of groups thing, and frankly, it's a huge problem I'll talk about at some point. Just not now... So Christmas came and I get the most beautiful card from my hubby promising to commit to being healthy and growing old together. And the new Weight Watchers PointsPlus Kit!
Because it's easier, and more affordable, to eat at home, I've been cooking even more, so I've been a recipe hound. Also, I'm a sucker for homemade anything! Well, I found this recipe posted on Weight Watcher's Facebook page and stopped cold.
I love chicken pot pie. No, seriously... I LOVE it. Alas, most all of them are so loaded with fat and calories that they are a huge no no. I was skeptical...Weight Watchers or not, is a light pot pie recipe worth the trouble? Well, I'm here to tell you it absolutely is! I was so excited, I decided to document making it, so get your napkin, it's time for tempting to begin! Here's the recipe link, but I'll list it here for you too. Complete with my advice of course!
|The result...I can't tell you how happy I am. That's one more photogenic pot pie!|
Homemade Chicken Pot Pie
from Weight Watchers
Cooking Spray (I like Pam)
1 tsp butter
1 small onion chopped
2 cups mushrooms, sliced (I cut this...not too big on mushrooms)
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
1/2 tsp salt, or to taste
2 cups frozen mixed veggies
1 cup chicken broth (I like Swanson's)
3 cups roasted chicken, chopped (again, I used Swanson's White Meat canned chicken)
2 TBsp all purpose flour
1/2 cup fat free evaporated milk, divided
4 reduced fat crescent rolls (8 come in a can, I used 6...more on this later)
- Preheat your oven to 375° and find a 9 to 10" pie plate. The recipe calls for a 10" but I used a 9" and it came out just find. Spray the pie plate with your cooking spray and set it aside.
- In a large sauce pot, melt your butter over medium heat then add your onion and mushrooms. Sauté for about 5 minutes, or until tender.
- Stir in your spices, veggies, broth, and chicken. Cover and simmer over medium heat for about 15 minutes.
- Meanwhile, combine 1/4 cup evaporated milk and your 2 TBsp flour in a small bowl. Pour into your sauce pot and mix over medium heat until thickened, stirring constantly. ( about 2 minutes)
- Stir in remaining evaporated milk and cook to slightly thickened. (2 or 3 minutes more)
- Remove from heat and pour into your prepared pie plate.
- Unroll the crescent rolls and arrange on top (I put four around the edge, corners touching, then covered the hole with two more. That makes six.)
- Brush top lightly with a small amount of egg white. (I used a teaspoon or so of Egg Beaters)
- Bake in your preheated oven until the crescents are golden brown, and filling is bubbly. Enjoy!
As you can tell, I love this recipe and I will definitely be making it regularly. I can't wait to try different takes on it, and play around with it a little. I think this would be amazing as a beef dish...I'll let you know when that happens! I'd love to know if you take this recipe for a test drive, too! I'm all about sharing a good thing! For now though, I need to put the leftovers away....in the fridge.