Comfort food gets an upgrade with a dish that hits all the right notes: flaky biscuits, tender chicken, and creamy filling. Weight Watchers Chicken Pot Pie Bubble Up proves you don’t need a fancy presentation to impress. Big flavor and simple prep make it perfect for weeknights or casual gatherings. One pan does most of the work, which keeps cleanup easy and stress low. When everything bubbles together like this, skipping seconds feels impossible. Get the Recipe: Chicken Pot Pie Bubble Up
Why You’ll Love This Recipe
It’s cozy, fuss-free, and packed with familiar comfort flavors. Plus, it fits Weight Watchers plans without skimping on satisfaction.
Weight Watchers Chicken Pot Pie Bubble Up – Ingredients
Carrots, onion, and broccoli – Fresh vegetables that provide color, texture, and natural sweetness.
All-purpose flour (1/3 cup) – Thickens the sauce to coat the chicken and vegetables evenly.
Low-fat milk (1 1/3 cups) – Creates a creamy, light sauce without using full-fat dairy.
Dried parsley, salt, and pepper – Simple seasonings that enhance the overall flavor without overpowering.
Low-fat cream of chicken soup (1 can, 284 ml) – Adds flavor and creaminess while keeping points low.
Chicken broth (1 cup) – Helps loosen the sauce and adds depth to the pot pie.
Cooked, cubed chicken (2 cups / ~12 oz) – Protein-packed filling that makes the dish hearty and satisfying.
Pillsbury biscuits (1 package, 7.5 oz) – Forms the easy, golden topping that “bubbles up” through the casserole.
Instructions for Making Weight Watchers Chicken Pot Pie Bubble Up
This Weight Watchers Chicken Pot Pie Bubble Up is so easy to make and delivers classic comfort in a lighter, family-friendly casserole.
Prep the Carrots and Vegetables
Chop the carrots and place them in a microwave-safe bowl with 1 tablespoon of water. Cover loosely and microwave on high for 5 minutes until tender. Meanwhile, heat oil in a large pan over medium-low heat and cook the carrots, broccoli, and onions for 7–10 minutes, stirring often. Remove from heat and combine the vegetables with the cubed chicken in a large bowl.
Preheat the Oven and Prep the Dish
Preheat the oven to 400°F (205°C). Lightly spray a 9×13 baking dish with nonstick cooking spray and set aside.
Make the Creamy Sauce
In the same pan, melt the margarine over medium-low heat. Stir in the flour, then slowly whisk in the milk until smooth. Simmer for about 5 minutes, then season with parsley, salt, and pepper. Stir in the canned soup and chicken broth and simmer for another 5 minutes.
Assemble the Casserole
Add the chicken and vegetables to the sauce and stir until evenly coated. Pour the mixture into the prepared casserole dish and bake for 20 minutes.
Add the Biscuits and Finish Baking
Remove the dish from the oven and place 9 raw biscuits evenly over the top, leaving one extra. Return to the oven and bake for 12 minutes, or until the biscuits are golden. Let cool for 5 minutes before serving.
Veggie Swaps & Add-Ins
This Weight Watchers Chicken Pot Pie Bubble Up is easy to customize with the vegetables you enjoy most. Add peas, reduce the amount of broccoli or carrots, or mix and match based on what you have on hand—the veggie combination is completely flexible.
Tips & Tricks for Chicken Pot Pie Bubble Up
Save time by using pre-chopped frozen vegetables so there’s no need for extra prep or steaming. You can also add an extra biscuit if you’d like—just remember to adjust the Weight Watchers points accordingly.
Get the Recipe: Chicken Pot Pie Bubble Up
Chicken Pot Pie Bubble Up
Ingredients
- Carrots, onion, and broccoli, Fresh vegetables that provide color, texture, and natural sweetness
- All-purpose flour (1/3 cup), Thickens the sauce to coat the chicken and vegetables evenly
- Low-fat milk (1 1/3 cups), Creates a creamy, light sauce without using full-fat dairy
- Dried parsley, salt, and pepper, Simple seasonings that enhance the overall flavor without overpowering
- Low-fat cream of chicken soup (1 can, 284 ml), Adds flavor and creaminess while keeping points low
- Chicken broth (1 cup), Helps loosen the sauce and adds depth to the pot pie
- Cooked, cubed chicken (2 cups / ~12 oz), Protein-packed filling that makes the dish hearty and satisfying. Pillsbury biscuits (1 package, 7.5 oz) – Forms the easy, golden topping that “bubbles up” through the casserole.
Instructions
- Chop the carrots and place them in a microwave-safe bowl with 1 tablespoon of water. Cover loosely and microwave on high for 5 minutes until tender. Meanwhile, heat oil in a large pan over medium-low heat and cook the carrots, broccoli, and onions for 7–10 minutes, stirring often. Remove from heat and combine the vegetables with the cubed chicken in a large bowl.
- Preheat the oven to 400°F (205°C). Lightly spray a 9×13 baking dish with nonstick cooking spray and set aside.
- In the same pan, melt the margarine over medium-low heat. Stir in the flour, then slowly whisk in the milk until smooth. Simmer for about 5 minutes, then season with parsley, salt, and pepper. Stir in the canned soup and chicken broth and simmer for another 5 minutes.
- Add the chicken and vegetables to the sauce and stir until evenly coated. Pour the mixture into the prepared casserole dish and bake for 20 minutes.
- Remove the dish from the oven and place 9 raw biscuits evenly over the top, leaving one extra. Return to the oven and bake for 12 minutes, or until the biscuits are golden. Let cool for 5 minutes before serving.
- This Weight Watchers Chicken Pot Pie Bubble Up is easy to customize with the vegetables you enjoy most. Add peas, reduce the amount of broccoli or carrots, or mix and match based on what you have on hand—the veggie combination is completely flexible.
