One of the best comfort meals to be had is a good chicken pot pie, and this Weight Watchers chicken pot pie recipe is every bit as tasty as the original...without all the guilt. A creamy chicken and veggie filling bakes under a golden Bisquick crust, and it only takes 10 minutes to get it in the oven!
We've made chicken pot pie the conventional way too, and it's full of a lot more calories than this lighter version. We've tested a ton of Weight Watchers cookbook recipes and checked them with a calorie calculator, and if you're counting, this is a great way to go.
Recipes this easy make weeknight dinners easy peasy. There's absolutely no reason to hit up the drive-thru on your way home when you can have a dinner like this in the oven in no time at all. Shortcuts like a baking mix and canned soup do most of the work, and they taste great.
Key Ingredients & Substitutions
- Reduced-fat Bisquick. The Heart Smart Bisquick mix makes the easy, biscuit-like crust. Regular Bisquick works too, but it has a little more fat, so it will change the points.
- Skim milk. It keeps the topping light. Unsweetened almond milk is a fine swap.
- Egg substitute. A carton egg substitute like Egg Beaters keeps the fat down. Three egg whites work just as well.
- Frozen mixed veggies. The classic peas, carrots, corn and green beans mix is perfect here. Thaw them first so the filling heats through evenly. Any frozen veggie blend you like will work.
- Sliced mushrooms. One 4-ounce can of sliced mushrooms, drained. Fresh mushrooms work too if you saute them first so they don't water down the filling.
- Cooked chicken. White meat keeps this WW chicken pot pie lean. Leftover roasted chicken breast, poached chicken or a store-bought rotisserie chicken (skin removed) all work great.
- Fat-free cream of mushroom soup. Two cans of Campbell's 98% fat free cream of mushroom make the creamy sauce. Fat-free cream of chicken soup is an easy swap if mushrooms aren't your thing.
Helpful Tips
Pick the right dish. A deep 8x8-inch dish like this Pyrex deep baking dish or an 11x7-inch dish works best. The topping puffs up as it bakes, so you want a little room at the top.
Thaw and drain first. Thawed veggies and well-drained mushrooms keep the filling creamy instead of watery. A quick rinse of the frozen veggies under warm water in a colander thaws them in a couple of minutes.
Don't overmix the topping. Stir the Bisquick, milk and egg just until combined. A few small lumps are fine and give you a lighter, fluffier crust.
Spread the batter to the edges. Pour it over the filling and nudge it toward the sides with a spatula. It doesn't need to be perfect, since it spreads more as it bakes.
Let it rest. Give it about 5 minutes out of the oven before you scoop. The sauce thickens up a bit and the servings hold together much better.
A quick note on points. The points on the recipe card are from the Weight Watchers program at the time we first shared this recipe. WW updates its programs often, so check that this WW chicken pot pie fits the plan you're following.
Variations
- Cheesy top. Sprinkle a little reduced-fat shredded cheddar over the crust for the last 5 minutes of baking, like in the photos. So yummy! Just remember it will change the points.
- Turkey pot pie. Swap the chicken for chopped leftover turkey breast. It's a great way to use up Thanksgiving leftovers.
- Cream of chicken. Use fat-free cream of chicken soup in place of the cream of mushroom for a more classic chicken pot pie flavor.
- Herby filling. Stir ½ teaspoon of dried thyme or poultry seasoning and a pinch of black pepper into the filling.
- Extra veggies. Add a cup of diced cooked potatoes or chopped steamed broccoli for an even heartier dish.
Serving Ideas
This Weight Watchers chicken pot pie is a complete meal on its own, with protein, veggies and crust all in one dish. For a little something fresh on the side, a simple green salad or our Cauliflower Kale Salad is perfect. Steamed green beans or roasted broccoli are great too.
Want to keep the whole meal light? Finish with a scoop of Weight Watchers Peach Cobbler or one of our 1-Point Weight Watchers Brownies. And if you're lightening up your meal plan, you might also like our Weight Watchers Hamburger Stroganoff, Weight Watchers Mac and Cheese and Weight Watchers Crab Salad. All three are SO yummy!
Storing & Freezing
Let leftovers cool, then cover the dish or move them to an airtight container. They keep in the refrigerator for up to 3 days. Reheat single servings in the microwave, or warm the whole dish covered with foil in a 350°F oven for about 20 minutes.
You can freeze baked leftovers for up to 2 months. Wrap individual portions well, thaw overnight in the fridge, and reheat in the oven so the crust crisps back up. The crust will be a little softer than when it's fresh, but it still tastes great!
To get ahead, you can mix the filling up to a day early and keep it covered in the fridge. Stir up the topping right before baking, and add a few extra minutes to the bake time since the filling starts out cold.
More Weight Watchers Recipes
If you loved this recipe, here are a few more lighter favorites you might enjoy:
- Weight Watchers Hash Brown Casserole
- Weight Watchers Cheese Biscuits
- 3-Point Weight Watchers Teriyaki Chicken
- Weight Watchers Meatloaf
- More of my own Weight Watchers Friendly Recipes!
- The Weight Watchers 50th Anniversary Cookbook is packed with 280 healthy recipes!
- This Skinnytaste Slow Cooker cookbook is an amazing source for recipes that will keep you on your diet plan.
- Or, if you're on a low-carb diet, check out the Low Carb Recipes from Step Away from the Carbs!
Recipe
Chicken Pot Pie Weight Watchers
Equipment
Ingredients
- 1 cup Reduced Fat Bisquick
- ½ cup skim milk
- ¼ cup egg substitute or 3 egg whites
- 2 cups frozen mixed veggies thawed
- 1 can sliced mushrooms (4 oz / 113 g), drained
- 2 cups cooked chicken chopped white meat (about 10 oz / 280 g)
- 2 cans fat-free Cream of Mushroom soup (10.5 oz / 298 g each)
- cooking spray
Instructions
- Preheat the oven to 400°F. Spray a 2 ½-quart baking dish (a deep 8x8-inch or 11x7-inch dish) with cooking spray.
- In a large bowl, stir together the thawed mixed veggies, drained mushrooms, chicken and cream of mushroom soup. Spread the filling evenly in the baking dish.
- In another bowl, whisk the Bisquick, milk and egg substitute together until just combined. Pour the batter evenly over the chicken mixture.
- Bake for about 30 minutes, until the crust is golden brown and the filling is bubbling at the edges. Let it rest for 5 minutes before serving.
6 servings, 4.5 POINTS each, 4 servings, 6.5 POINTS each
Notes
Nutrition
Nutrition details are an estimate, per serving.
Leave a Comment