This Weight Watchers Chicken Pot Pie recipe offers a lightened-up version of a classic comfort food, reducing the points per serving to just 8. It’s designed for easy preparation on busy weeknights, using rotisserie chicken, canned veggies, and a pre-made pie crust for quick assembly. The recipe emphasizes simplicity, savory flavors, and convenience, making it a family-friendly meal that can be prepared in under 45 minutes. It’s also freezer-friendly, offering options to freeze the entire pie or just the filling for later use. With a serving size of 6 and a cooking time of 25 minutes, it’s a practical and tasty dish that effortlessly feeds a crowd.
Ingredients in Weight Watchers Chicken Pot Pie
- 3 cups cooked Rotisserie Chicken Breast: Pre-cooked and thawed chicken, or bake fresh chicken breasts.
- 1 (15-ounce) can mixed vegetables: Drain canned or use defrosted frozen mixed vegetables.
- 1 (10.5-ounce can) reduced-sodium condensed cream of chicken soup: Classic taste; can use cream of mushroom soup.
- 1/2 cup whole milk: Creamy sauce; whole milk recommended for flavor.
- 1 (9-inch) refrigerated savory pie crust: Single pie crust; homemade crust can be used.
- 1/2 tsp sea salt: Enhances canned vegetables’ flavor.
- 1/4 tsp ground black pepper: Balances creaminess.
- 1/4 tsp ground thyme: Adds herb flavor.
- 1/4 tsp garlic powder: Robust flavor; fresh garlic or roasted garlic can be used.
- 1 large egg: For egg wash; creates golden crust.
- 1 tbsp cornstarch: Thickens filling; optional.
- 1 tbsp water: Makes cornstarch slurry.
Instructions for Making Weight Watchers Chicken Pot Pie
Delight in a cozy classic with these step-by-step instructions for making Weight Watchers Chicken Pot Pie. Filled with tender chicken, colorful vegetables, and a creamy, low-calorie sauce, this comforting dish is a wholesome and satisfying choice for any mealtime.
Prepare Pie Dish
Preheat oven to 400°F. Grease a 9-inch pie dish and prepare a cornstarch slurry in a small bowl.
Mix Soup Mixture
Combine slurry, milk, cream of chicken soup, salt, pepper, thyme, and garlic powder in a large bowl until smooth.
Incorporate Chicken and Vegetables
Fold chicken and vegetables into the soup mixture until well combined.
Fill the Pie Dish
Spread the filling evenly in the prepared pie dish.
Add Crust
Unroll dough over the filling, pat down gently, trim or crimp edges, and create vent holes in the center.
Crust Preparation
Gently pat down the crust to sit on top of the filling. Then, trim the edges of the crust or fold them slightly and crimp them to your liking. Add four vent holes to the center of the pie crust.
Egg Wash
Brush the entire crust with a light layer of egg wash. Place into the oven and bake for 25-30 minutes until bubbling at the sides and the top is golden brown.
Cool and serve
Allow at least 15 minutes to cool and thicken. Then, serve warm.
Variations and Substitutions
Turkey Variation
Opt for cooked turkey instead of chicken for a flavorful twist, especially great for using holiday leftovers.
Fresh Vegetable Swap
Trade canned vegetables for fresh ones, sautéed to perfection, to elevate the pie’s texture and flavor.
Puff Pastry Option
For a flakier crust, replace the pie crust with puff pastry, ensuring to vent it adequately and brush with egg wash for a golden finish.
Tips and Tricks for Making Weight Watchers Chicken Pot Pie
Room Temperature Crust
Let the crust rest at room temperature for easy handling. If it cracks, lightly dab with water to seal.
Seasoning Options
Experiment with your favorite seasoning blends or adjust salt levels to suit your taste preferences.
Egg Wash Tip
Apply a thin, even layer of egg wash for a golden crust, avoiding pooling for optimal browning.
Portion Control
Adjust serving sizes based on your points allowance, dividing into fewer portions for larger servings.
Personalize Your Pie
Enhance the recipe with sautéed onions, garlic, or shredded cheddar for added flavor and creativity. Utilize spices you enjoy for a personalized touch.
