Ww 6 Point Chicken Pot Pie / Pies

Name: Ww 6 Point Chicken Pot Pie / Pies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 cup reduced-fat baking mix (ie. Bisquick); 1/4 cup nonfat milk; 1 teaspoon poultry seasoning; 2 cups vegetable alfredo sauce (see #rz.4738); 1 cup cooked asparagus, cut into bite size pieces; 1 cup chopped cooked skinless chicken breast (about 4 oz); 1/2 teaspoon crumbled dried sage

Submitted by mariposa13

"From WW Magazine. If you like traditional pie crust on top of your potpie, roll the dough a little thinner and let in overlap on the ramekin. If you prefer a softer biscuit top, make the dough just large enough to cover the filling."

Download

Ready In:: 20mins
Ingredients:: 7
Serves:: 4

ingredients

1 cup reduced-fat baking mix (ie. Bisquick)
¹⁄₄ cup nonfat milk
1 teaspoon poultry seasoning
2 cups vegetable alfredo sauce (see #rz.4738)
1 cup cooked asparagus, cut into bite size pieces
1 cup chopped cooked skinless chicken breast (about 4 oz)
¹⁄₂ teaspoon crumbled dried sage

directions

Preheat the oven to 425°F.
Spray four (6 oz) ramekins or custard cups with nonstick spray.
To prepare the topping: combine the baking mix, milk, and 1/2 tsp poultry seasoning in a medium bowl.
Stir until a soft dough forms.
Divide into 4 sections and roll each into a ball.
Turn out onto a lightly floured surface and roll each ball into a round about the same size as the ramekin.
Combine vegetable alfredo sauce, asparagus, chicken, sage, and remaining 1/2 tsp poultry seasoning in a small saucepan.
Cook over med-high heat, stirring gently, until the sauce is smooth and bubbling 5-8 minutes.
Spoon into the prepared ramekins.
Top with the rolled biscuit dough.(If making the traditional crust, press dough along the edges of the ramekin to seal. Pierce the top with a fork to vent.).
Bake until pies are lightly browned and filling is bubbly, 10-15 minute.
6 points per pot pie.