This Weight Watchers Chicken Pot Pie is only 8 points per serving and easy enough to whip on a weeknight. This classic comfort food is often labor intensive and when made with its traditional ingredients can be a large portion of points that you might not always be willing to sacrifice. My lightened-up version takes it from a special occasion meal to a quick weeknight win that the whole family will love.
The best part of this meal is that it’s truly simple. Rotisserie chicken and canned veggies make up the filling for this dish and paired with a single pre-made pie crust it comes together in less than 10 minutes of prep time- no chopping required! You’ll love the savory herbs and chicken flavor in every bite.
Why You Should Try This Recipe
- Classic comfort food: When you’re not feeling well or simply want a filling and warm meal, this ww-friendly chicken pot pie is the perfect solution. Flaky crust, roasted chicken flavor, soft veggies, and a creamy sauce make this dish a comforting classic that’s hard to beat. The prep is simple, the ingredients are easy to store and you can have dinner on the table in less than 45 minutes.
- Freezes well: This dish makes a convenient and wholesome freezer meal. You have two great options when it comes to freezing. You can prepare the entire pot pie and freeze it before baking. When it’s time to bake, let it sit overnight in the fridge to thaw, and then bake as directed. My preferred freezer method, however, is to just freeze the filling. Place the mixed uncooked filling into a large freezer bag and lay it flat in the freezer. Place it into the refrigerator the night before baking to thaw or submerge it in cool water for 20 minutes. Then, you can proceed with the baking and pie crust directions. I find this method takes up less freezer space and tastes the most fresh.
- Effortlessly feeds a crowd: This recipe is made in a 9-inch round pie pan making for four hearty servings or six standard servings. This recipe easily doubles or triples to feed a crowd. You can double the ingredients and make it in a 9×11 baking dish or simply use multiple aluminum pie tins for easy clean up.
Recipe Overview
- Serving Size: 287g
- Number of Servings: 6
- Time to Cook: 25 minutes
- WW Points Per Recipe: 8 per serving, 48 per batch
Ingredients in Weight Watchers Chicken Pot Pie
- 3 cups cooked Rotisserie Chicken Breast: It’s important to use pre-cooked meat in this recipe. You can use any kind of chicken as long as it’s already cooked and thawed. If you don’t already have chicken cooked you can bake 3 large chicken breasts at 375°F for 15-20 minutes until fully cooked. Alternatively, you can cook the chicken in the Instant Pot.
- 1 (15-ounce) can mixed vegetables: Canned mixed vegetables are a convenient way to create the chicken pot pie filling. Many mixes already contain onions, celery, potatoes, green beans, carrots, and more. Just be sure to drain properly to avoid excess liquid. You can also use defrosted frozen vegetable mixes.
- 1 (10.5-ounce can) reduced-sodium condensed cream of chicken soup: Cream of chicken soup adds a classic taste to the pot pie. You can also use condensed cream of mushroom soup for a more earthy flavor.
- 1/2 cup whole milk: Milk is used to make the pot pie sauce creamy. I found that lower-fat options didn’t achieve the flavor I wanted and using whole milk didn’t greatly impact the points because it’s a small amount. Therefore, I opted for whole milk here for the best taste. Feel free to use a lower fat milk if that’s what you have on hand or prefer.
- 1 (9-inch) refrigerated savory pie crust: This recipe uses a single pie crust, similar to a dessert cobbler. If you have a favorite homemade pie crust, feel free to use that instead.
- 1/2 teaspoon sea salt: Salt brings out the flavor of the canned vegetables.
- 1/4 teaspoon ground black pepper: Pepper balances the creaminess of the pot pie sauce.
- 1/4 teaspoon ground thyme: Thyme adds a light herb flavor that complements the chicken.
- 1/4 teaspoon garlic powder: Garlic powder gives the filling a more robust flavor. Feel free to use fresh sauteed garlic or roasted garlic paste.
- 1 large egg: Using an egg wash gives the crust a beautiful golden brown color. You can use a pastry brush for this but blotting with a paper towel will also do the trick if you don’t have a brush. It should be a thin layer.
- 1 tablespoon cornstarch: This ensures a thick and creamy filling. Feel free to omit if you don’t wish to include it.
- 1 tablespoon water: Water is used to make the cornstarch slurry
Instructions for Making Weight Watchers Chicken Pot Pie
1. Preheat the oven to 400°F and spray a 9-inch round pie dish with cooking spray then set aside. In a small bowl, whisk together the cornstarch and water to make a slurry.
2. In a large bowl, mix the slurry, milk, cream of chicken soup, salt, pepper, thyme, and garlic powder until smooth.
3. Fold the chicken and vegetables into the soup mixture until well combined.
4. Scrape the filling into the prepared pie dish and spread into an even layer.
5. Unroll the dough across the pie dish to cover the filling.
6. 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.
7. 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.
8. Allow at least 15 minutes to cool and thicken. Then, serve warm.
Variations and Substitutions
- Try it with turkey: Feel free to use cooked turkey in place of the chicken. It’s an excellent option for holiday leftovers.
- Use fresh vegetables: Swap the canned vegetables in this recipe for their fresh counterpart. You’ll need about 1 1/2 cups total. For the best results, saute them in a drizzle of olive oil until they’re softened and fragrant. Otherwise, they may not cook properly in the pie and remain overly firm.
- Use puff pastry: For an extra flaky topping, swap the pie crust for a layer of puff pastry. Once the pie is covered, use a fork to poke holes all over the crust to avoid excessive rising. Be sure to brush it generously with the egg wash for a classic golden brown topping.
Tips and Tricks for Making Weight Watchers Chicken Pot Pie
- Bring the crust to room temperature: Let the crust sit on the counter for 15-20 minutes before attempting to unroll it. While it’s important that it’s cold to enhance the flaky texture, if it’s too cold it will crack when you try to flatten it. If it happens to crack anyway, simply dip your fingertips lightly in water and dab the area until it has resealed.
- Season to taste: Feel free to get creative and improvise on the seasoning. If you have a favorite seasoning blend or poultry seasoning that you love, feel free to add a dash. If you prefer less salt, it’s okay to reduce the amount without negatively affecting the recipe.
- Don’t skip the egg wash: An egg wash is meant to be a thin layer to promote browning. Be sure that the egg yolk and white are well mixed. Add 1/4 teaspoon of water to loosen it up if needed. Then, use a pastry brush to spread a layer over the crust. Avoid areas of pooling egg wash.
- Have extra points? Increase your serving. When separated into six pieces, this recipe is 8 ww points per serving but for only 12 points you can enjoy a larger slice when you divide it into 4 portions.
- Add your own spin: This recipe is designed to be very simple and has an impactful flavor with the least ingredients. If you have extra time and want to take it up a notch you can add fresh chopped sauteed onion and garlic to the mixture or, make it extra savory by adding shredded cheddar. Feel free to be creative with your spice cabinet and utilize the ingredients you have on hand.
Related Recipes
Weight Watchers Chicken Pot Pie
Simple and delicious 8 points per serving and less than 10 minutes of prep time.
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup whole milk
- 1 (10.5 ounce can) reduced sodium cream of chicken condensed soup
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon ground thyme
- 1/2 teaspoon garlic powder
- 3 cups shredded rotisserie chicken breast
- 1 (10-ounce) can mixed vegetables, drained
- 1 (9-inch) refrigerated premade pie crust
- 1 large egg, whisked for egg wash
Instructions
- Preheat the oven to 400°F and spray a 9-inch round pie dish with cooking spray then set aside. In a small bowl, whisk together the cornstarch and water to make a slurry.
- In a large bowl, whisk the slurry, milk, cream of chicken soup, salt, pepper, thyme, and garlic powder until smooth.
- Fold the chicken and vegetables into the soup mixture until well combined.
- Scrape the filling into the prepared pie dish and spread into an even layer.
- Unroll the dough across the pie dish to cover the filling.
- 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 to your liking. Add four vent holes to the center of the pie crust.
- 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.
- Allow at least 15 minutes to cool and thicken. Then, serve warm.
Notes
8 WW Points per recipe
Nutrition
Serving: 287gCalories: 384kcalCarbohydrates: 37gProtein: 25gFat: 15gSaturated Fat: 5.5gCholesterol: 99mgSodium: 1052mgPotassium: 570mgFiber: 1.3gSugar: 2.6gCalcium: 51mgIron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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