Weight Watchers Chicken Pot Pie is a new favorite for me! I have loved Chicken Pot Pie since I was a little kid and just figured I couldn’t have it on WW – but I found a way! This has the same comfort food taste but a lot less calories and fat.
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The key was the crust – first – no bottom crust. But you need some crunch – right? I used phyllo dough sheets! Just a few of those laid on top gives that crunch you look for in a chicken pot pie but keeps the points super low. This recipe only has 5 points on Green and 3 on Blue & Purple!
What’s in WW Chicken Pot Pie
- diced, cooked chicken breast – I’ve got tips below on how I cook chicken breasts for recipes
- frozen peas and carrots – you could also add green beans
- diced onion – I like fresh vs frozen – it’s got more texture
- sliced mushrooms – I put mushrooms in everything – but you can leave them out if you’re not a fan
- 2 cans fat free cream of mushroom soup – keeps the calories & fat low!
- 2% milk – you could also use skim milk
- phyllo dough – pot pie needs some type of crust and phyllo dough has the least fat & calories but still has that flaky crunch
- egg whites – brush your dough with egg whites so it turns golden brown when you bake it
How to make Chicken Pot Pie
- Preheat oven to 375
- In saute pan, add 3 tablespoons water and turn heat on high.
- Once water is bubbling, add in onions and mushrooms. Cook until softened.
- Spray rectangular baking dish (or casserole dish) with non-stick cooking spray
- In a large mixing bowl, stir together frozen peas & carrots, onion & mushroom, diced chicken, cream soups and milk
- Feel free to add more seasoning here if you like – things like salt, black pepper, thyme and garlic powder are great
- Pour chicken mixture into baking dish
- Top with one sheet of phyllo dough and brush lightly with egg white so it’s all coated
- Layer remaining phyllo dough sheets and brush in between each layer with egg white
- Bake at 375 for 30 minutes
- If top is not brown, turn oven to LOW broil for 2-3 minutes until top browns. Watch it though – it browns quickly on broil!
How do you cook chicken breast for Chicken Pot Pie?
There’s a few things you can do – if you need to cook it yourself – I like to make Air Fryer Chicken Breasts – just pop your boneless, skinless chicken breasts in and they’re done in 12 min and stay juicy!!! You can also poach them by boiling them – which takes about 20 minutes.
I cheated a bit when I found a big package of cooked chicken breast at Costco and just used that! (It was really good!!!) I portioned out the cooked chicken into smaller bags and froze them – then just grabbed a bag for this recipe!
How long do you bake Weight Watchers Chicken Pot Pie
Weight Watchers Chicken Pot Pie bakes at 375 for 30 minutes. If the phyllo sheets aren’t browning – just change to LOW broil at the end for a few minutes and it’ll brown quickly. Be sure to watch it so it doesn’t burn!!!
How do you reheat Weight Watchers Chicken Pot Pie
This is the one area that isn’t as great – I just microwaved it – and the phyllo got a bit sogged – but it tasted more like biscuit dough then – so it was still good – just didn’t have the crunch. If you keep the crust in tact on the top – you could reheat in the oven or air fryer and it would still hold some crunch.
How does Weight Watchers work?
With Weight Watchers, you get assigned a specific number of points to eat per day – and foods all have points assigned to them. There are different plans to choose from – the main difference in them is the number of zero point foods you can eat. This recipe has 5 points on the green plan and 3 points on the blue & purple plans. You’ll have to check your ww personal points to see how many it is for you now.
What to serve with Chicken Pot Pie
Chicken Pot Pie is pretty much an all-in-one dish and it’s loaded with vegetables – so you really don’t need side dishes. But it’s ripe for a delicious dessert! Here’s a few I like:
Favorite Weight Watchers Recipes
- Zero Point White Chicken Chili
- Air Fryer Stuffed Peppers
- Lean Cuisine Chicken Ranch Club Flatbread Melt
Weight Watchers Chicken Pot Pie
Ingredients
- 2-3 cups cooked chicken breast diced
- 1.5 cups frozen peas and carrots
- 1/2 onion diced
- 4 oz mushrooms sliced
- 2 10.75 oz cans 98% fat free cream of mushroom soup
- 1/2 cup 2% milk
- 5 sheets phyllo dough
- 1/4 cup egg whites
Instructions
- Preheat oven to 375
- In saute pan, add 3 tablespoons water and turn heat on high.
- Once water is bubbling, add in onions and mushrooms. Cook until softened.
- Spray rectangular baking dish (or whatever you like to use) with non-stick spray
- In a large mixing bowl, mix together frozen peas & carrots, onion & mushroom, diced chicken, cream soups and milk
- Pour mixture into baking dish
- Top with one sheet of phyllo dough and brush lightly with egg white so it's all coated
- Layer remaining phyllo dough sheets and brush in between each layer with egg white
- Bake at 375 for 30 minutes
- If top is not brown, turn oven to LOW broil for 2-3 minutes until top browns. Watch it though – it browns quickly on broil!
Tara says
What a comforting meal! I love that this chicken pot pie is packed with vegetables and it sounds amazing with the phyllo.
Shadi Hasanzadenemati says
I was looking for a recipe like this, thank you for sharing!
Irina says
I was so excited when I discovered your recipe this morning that I went ahead and made it for our lunch. It is so yummy and delicious! It is worth making!
Danielle says
Thank you so much for posting this! I’ve been trying to eat healthier, but with the cold weather I’ve been craving comfort food like this.
Jo says
Oh my goodness this Chicken Pot Pie is so delicious, Made this over the weekend it was a hit!