Boys & Girls Club
Of Greater Kansas City
Weight Watchers Iron Skillet Chicken Potpie
1 cup reduced-sodium chicken broth
1 cup low-fat (1%) milk
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon each poultry seasoning and black pepper
2 cups diced skinless roasted chicken breast
1 ½ cups frozen mixed vegetables; fresh vegetables can always be substituted for any recipe
1 ½ cups low-fat baking mix
½ cup low-fat (1%) milk
1 ½ tablespoons snipped fresh chives
1 teaspoon unsalted butter, melted
1. Preheat oven to 400°F.
2. To make filling, whisk together broth, milk, cornstarch, salt, poultry seasoning, and pepper in large heavy saucepan. Bring to boil, stirring, until sauce thickens. Stir in chicken and vegetables; return to boil. Remove from heat.
3. To make biscuits, stir together baking mix, milk, and chives until soft dough forms.
4. Scrape chicken mixture into 9-inch cast-iron skillet or 9-inch baking dish. Drop dough by rounded tablespoonfuls on top of chicken mixture, making total of 12 biscuits. Brush biscuits with melted butter. Bake until biscuits are light golden and filling is bubbly, 18-22 minutes. Let stand 10 minutes before serving.
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