Chilly fall and winter days call for comfort food, and casseroles are great for that! This Weight Watchers chicken pot pie bubble up recipe is really easy to put together and is sure to be a hit. The Pillsbury biscuits are a perfect topping and make it filling and satisfying. Imagine a buttery biscuit crust paired with tender chicken chunks and a saucy veggie filling. It’s warm, comforting, and hearty- all the things you want in a winter dinner meal. This recipe makes it easy to whip up a “lightened up” version of the classic chicken pot pie, so you can have your favorite comfort dish and still stay on track with your diet plan.
I love making this on weeknights because it’s quick and makes me feel like I’m having a fun weekend type of dinner. Weight Watchers chicken pot pie bubble up makes fantastic leftovers, so I definitely suggest that you save some for lunch the next day. As the flavors sit overnight they meld together and create an even better tasting dish the next day.
Three reasons why you need to make this recipe!
There’s nothing like a nostalgic dish!
This dish will give you all the comfort you crave from childhood without overloading you with calories. It still tastes like your mom used to make, but it’s just lightened up a bit!
One serving is under 250 calories.
Did you know, a typical serving of traditional chicken pot pie is close to 600 calories? You’re saving over half of that by making this Weight Watchers chicken pot pie bubble up instead. And it’s just as filling!
Weight Watchers chicken pot pie bubble up makes a great family meal.
Even if you’re the only one in the family that is on Weight Watchers, this recipe still works for the others. It’s tasty, healthy, and hearty enough to add it to the weekly dinner rotation.
Ingredients you need to make Weight Watchers Chicken Pot Pie Bubble Up:
- 1 tablespoon vegetable oil
- 1 cup chopped carrots
- 1 cup diced onion
- 1.5 cups fresh chopped broccoli
- 3 tablespoons reduced fat margarine
- ⅓ cup all purpose flour
- 1 ⅓ cups low fat milk
- 1 teaspoon dried parsley
- Salt and pepper
- 1 (284 ml) can low fat cream of chicken soup
- 1 cup chicken broth
- 2 cups cooked and cubed chicken (about 12oz)
- 1 (7.5 oz) package Pillsbury biscuits in the 4 value pack
How to make Weight Watchers Chicken Pot Pie Bubble Up (step by step):
- Chop the carrots and place them in a microwave safe bowl. Add 1 tablespoon of water and cover with saran wrap. Poke a small hole to vent the steam. Place the bowl in the microwave on high for 5 minutes.
- Meanwhile, heat the oil in a large pan on med-low, add the steamed carrots, broccoli, and onions, and let them cook for 7-10 minutes, stirring often. Remove them from the stove and place them in a bowl with the cubed chicken.
- Preheat the oven to 400F, spray a 9x13 casserole dish with nonstick cooking spray, and set aside.
- Using the same pan you used for the vegetables, melt the margarine over med-low heat. Stir in the all purpose flour and then whisk in the milk. Let it simmer for 5 minutes. Add the parsley, salt and pepper to taste.
- Stir in the can of soup, add the chicken broth, and simmer for another 5 minutes.
- Stir in the vegetables and chicken and mix well.
- Pour the mixture into the casserole dish and bake in the oven for 20 minutes.
- Remove from oven and place 9 (of the 10) biscuits on top (raw biscuits). You will have 1 extra. Return it to the oven for 12 minutes, until the biscuits are a golden color. Let it cool for 5 minutes. Enjoy!
Makes 9 servings. Nutrition info for 1 serving: Calories 219, Fat 10 g, Saturated fat 2.5 g, Carbs 21 g, Fiber 1.88 g, Sugars 4.73 g, Sodium 675 mg, Protein 12 g.
WW Points
- Vegetable oil 5 points
- Chopped carrots 0 points
- Diced onion 0 points
- Fresh chopped broccoli 0 points
- Reduced fat margarine 8 points
- All purpose flour 4 points
- 1% low fat milk 5 points
- Dried parsley 0 points
- Salt and pepper 0 points
- Low fat cream of chicken soup 8 points
- Chicken broth 0 points
- Cooked and cubed chicken 0 points
- Pillsbury biscuits in the 4 value pack 20 points
5 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Points- 5
Personal Points- 5 using WW recipe builder
SP blue, green & purple- 5 using WW recipe builder
Points plus- 4 using PP calculator
Different ways to change up this recipe:
- You can add some peas and lower the broccoli or carrots if you wish. The veggie mix is up to you!
Tips and Tricks for Making Weight Watchers Chicken Pot Pie Bubble Up:
- To make this even faster, use pre-chopped frozen veggies of your choosing. You wouldn’t have to chop the broccoli, carrots, and onion or steam the carrots that way.
- You can squeeze in the extra biscuit if you’d like, just make sure to adjust for the points if you’re on Weight Watchers.
Similar recipes you’ll enjoy:
- 20 Weight Watchers Dinner Recipes For 5 Points or Less
- Here’s What Happened When I Tried To Make Taco Bell’s Meximelt Weight Watchers Friendly
- Chicken Bacon Ranch Bubble Up
Weight Watchers Chicken pot pie bubble up
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped carrots
- 1 cup diced onion
- 1.5 cups fresh chopped broccoli
- 3 tablespoon reduced fat margarine
- ⅓ cup flour
- 1 ⅓ cups milk I used 1%
- 1 teaspoon dried parsley
- Salt & pepper
- 1-284 ml can low fat cream of chicken soup
- 1 cup chicken broth
- 2 cups cooked and cubed chicken about 12oz
- 1-7.5 oz package pillsbury biscuits in the 4 value pack
Instructions
- Chop the carrots and place them in a microwave safe bowl. Add 1 tablespoon of water and cover with saran wrap. Poke a small hole to vent the steam. Place the bowl in the microwave on high for 5 minutes.
- Meanwhile, heat the oil in a large pan on med-low, add the steamed carrots, broccoli, and onions, and let them cook for 7-10 minutes, stirring often. Remove them from the stove and place them in a bowl with the cubed chicken.
- Preheat the oven to 400F, spray a 9x13 casserole dish with nonstick cooking spray, and set aside.
- Using the same pan you used for the vegetables, melt the margarine over med-low heat. Stir in the all purpose flour and then whisk in the milk. Let it simmer for 5 minutes. Add the parsley, salt and pepper to taste.
- Stir in the can of soup, add the chicken broth, and simmer for another 5 minutes.
- Stir in the vegetables and chicken and mix well.
- Pour the mixture into the casserole dish and bake in the oven for 20 minutes.
- Remove from oven and place 9 (of the 10) biscuits on top (raw biscuits). You will have 1 extra. Return it to the oven for 12 minutes, until the biscuits are a golden color. Let it cool for 5 minutes. Enjoy!
Terry
I think I could just leave off the biscuits and have a chunky chicken soup! Love love love your blog!!
Drizzle
Thank you... and yes that would work 🙂
Sandra
Home Run!!! Made this tonight everyone loved it!!!
Drizzle
Awesome!! Thank you for sharing, and so happy everyone enjoyed them.. 🙂
Alison
Made this tonight. My boyfriend took one bite and said "you can make this one again whenever you want!" I'd call that a success.
Drizzle
Ha.. Thanks for sharing that Alison. Glad it was BF approved!! 🙂
Laurie
I just made this tonight!! It was one of the best pot pies i have had! I have 4 boys ages 8-14 and they all loved it!! Next time i will be doubling the recipe cause everyone wanted more!!!
Drizzle
Oh that is so awesome to hear, nothing like satisfying teenage boys who love to eat 😉 Glad it was approved by everyone!
Sarah
I know you said 9 portions do you know approximately how much a serving is? It is a little hard to accurately scoop a portion when the mixture moves lol
Drizzle
Yeah I hear you but I just based it of the biscuits and try to scoop the portion surrounding it. I did not weigh it out sorry.
Lynda Wark
If you are a WeightWatcher Member as I am...I would have only 1cup plus one biscuit
Drizzle
I am a lifetime WW member and have been for 20 years, everyone eats differently, I don't think its fair to say what one should or shouldn't have as a serving based on if they are a member or not 😉 people get all different point ranges, some may need 2 servings as they have more points to spare, so everyone's journey is different 🙂
Alyssa
Everything in me is against margarine. Any other sub that's not butter?
Drizzle
Sure, you can use butter, It really won't affect points overall much
Nicole Seeley
I'm slightly confused. You have this recipe at 5sp per serving, 9 servings but when I put it into the points calculator as you have it, it comes out with 8sp. Any idea where the discrepancy would be??? I saw your note about the veggies so even when I didn't include those it still came out at 8sp. Great meal but I love it even more at 5sp LOL... Thanks for any thoughts you have!
Drizzle
Hi Nicole, please note that products vary and what I use and you use might be different, I am in Canada and if your in the U.S and use a different brand of something it can throw off the points, did you use the small biscuits (that come in the 4 value pack, 7.5oz pack, and only 9 of them not 10) the soup could be a different brand or the margarine.. I use my fitness pal and input all my ingredients that match exactly to what I used to get my nutritional info, I also do the math in my head and figure SP value for each item and add up then divide by my yield..
Rhonda
This meal is amazing. I have made it dozens of times my one year old loves it. I have started to use fat reduced crescent rolls unrolled over the whole dish. I've also just had the filling as a soup before.
Drizzle
Hi Rhonda, that is great to hear, glad your all enjoying it, I like the idea of the crescent rolls 🙂
Emily
I made this for supper tonight. It tasted amazing!!!!!!! Will definitely be making this again.
Drizzle
So glad you enjoyed it Emily 🙂
Jessica
Can you make this in a muffin tin to help with portion size?
Drizzle
Hi Jessica, I would think so, that's a great idea 🙂
JoAnne
I find the biscuit a bit doughy on the bottom if cooked with the chicken mix so I bake the biscuits separate and put it on just before serving. It is delicious!
Drizzle
Good tip, thanks Joanne 🙂
Donna
Kate, I love this recipe and this is the absolute best chicken pot pie I've ever had. My husband said it's good and he likes it. Rarely does he say that about anything I cook! Thank you for sharing the recipe. Do you think it would be a good bubble up recipe? I was thinking about cutting up the biscuits as in a bubble up but wonder if there is too much soup base for the biscuits to cook up. What do you think?
Drizzle
Hi Donna, so glad you both enjoyed it, I am not too sure about the bubble up, it may be too much liquid for that but you can try 🙂
Brandi
Loved this recipe and so did my husband! Have you ever substituted almond milk for the 1% milk or would it throw off the consistency and not form the gravy?
Drizzle
HI Brandi, so glad you both enjoyed it, I think the almond milk would work fine 🙂
Dwm5003
I made this with leftover turkey and it was so good! Thank you so much. I love your recipes and this one is definitely a keeper!
Drizzle
You are very welcome, love the turkey idea 🙂
Laurie L
I made this tonight. We loved it! Thank you for sharing this re ipr
Drizzle
Hi Laurie, you are very welcome, so glad you enjoyed it 🙂
Laura M
Made this last night, made a couple of variations, i had shredded chicken in the freezer, just thawed it for the recipe. Substituted frozen mixed vegetables for the recipe veggies, just popped them in tge microwave with the onion to cook, added thawed chicken and veggies to sauce. Used frozen biscuits, slightly thawed, than cut them to make them thinner, let me top tge whole pan, like a crust. Was yummy, ans hubby loved! Win!
Drizzle
Hi Laura, so glad you both enjoyed it, thanks for sharing your tips 🙂
Susan
I made this and loved it! My husband did as well. However When I put in the ingredients with points into WW I couldn't get it any lower than 6 pts a serving. I used the exact same products too.
Drizzle
Hi Susan.. I just looked back in my App to find the recipe when I built it, I did notice a few errors but it brought it to 5SP per serving which I am going to update now, you only ebtered 9 biscuits and not the full pack right? If you want to email me to go over it feel free kate@drizzlemeskinny.com
Michelle
I really want to try this and trying to find the right cream of chicken soup to use since the one you use is different than what we have in the stores. Can I use a condensed cream of chicken soup and if so do I need to add extra water?
Drizzle
Hi Michelle, the one I use is a condensed so no need to add water .. there is a picture of the one I use in my post 🙂
Michelle
Thank you! I am very excited to try this recipe!
Felicia
This was amazeballs!! I had a and of frozen peas and carrots so I used that instead of fresh and I cooked boneless skinless chicken thighs. I also used crescent roll sheet instead of biscuits. My husband devoured it and my super picky 19 yo daughter who prefers Chic Fil A over home cooked said it was delicious and wanted more! Thank you for this!
Drizzle
Hi Felicia, yay I love that everyone enjoyed it 🙂 I have a picky 17 yr old and she lives of fast food so I get it lol, glad she enjoyed it
Becky
Soooooo yummy! The BF said it’s a keeper!
Drizzle
Hi Becky, yay!! So glad you both enjoyed it 🙂
Ruby
This is absolutely delicious, you would never know it was so low in calories
Thank I will definitely share