Chicken Pot Pie Bombs
These Weight Watchers Chicken Pot Pie Bombs using the 2 ingredient pizza dough are now my favorite! They are easy to make and so delicious!
Ingredients
12 oz Cooked skinless boneless chicken breast, chopped ( I seasoned mine with Lawry’s seasoning salt).
12 oz mixed vegetables, carrots corn green beans peas.
Plain fat-free Greek yogurt.
2 cups, divided (1/12 cup for the two batches of dough and 1/2 cup for the filling).
12 oz turkey gravy (I used Chef’s Cupboard Traditional homestyle).
2 1/4 cups All-purpose flour, divided (2 cups for the two batches of dough and 1/4 cup to knead and roll out dough).
1/2 cup reduced-fat shredded cheese ( I used the Kroger Reduced fat 4 cheese Mexican blend).
1 Egg, beaten.
1 tsp granulated garlic.
1 tsp onion powder.
1 tsp dried sage.
1 tsp dried thyme.
pepper and salt to taste.
Instructions
Add chicken, turkey gravy, mixed veggies, granulated garlic, onion powder, sage, thyme and pepper to a large pan.
Mix together and cook on medium heat for about 5 minutes until all ingredients are heated through.
Set aside.
Cut dough into 2 equal-sized balls and cut each ball into 8 equal parts.
Roll out each part into roughly a 5-inch diameter circle.
Add about 3 Tbsp of chicken mixture to the center of the dough, and top with 1 1/2 tsp cheese.
Pull the sides of the dough upward together and pinch to close.
Brush egg on the tops of dough balls.
Spray the air fryer tray with olive oil, place bombs in, and cook in the air fryer at 400 for 4-5 minutes.
If baking in the oven, bake at 425 for about 15 minutes.
Notes
Servings: Makes 8 servings
5 Points per 2 bombs
Nutrition Information: YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 324TOTAL FAT: 6gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 68mgSODIUM: 431mgCARBOHYDRATES: 41gFIBER: 5gSUGAR: 5gPROTEIN: 25g
