Skinny Chicken Pot Pie, Italiano

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 It’s one of my very favorite chicken pot pie recipes! It’s not a typical pot pie recipe. It’s luxuriously rich in Italian flavors since using light Alfredo sauce for the base of the chicken stew. Although a bit higher in fat and POINTS than my other pot pie recipe, it’s still much lower in fat than a regular one. Each skinny serving has 355 calories, 13 grams of fat and 9 Weight Watchers POINTS PLUSSo worthy to make from time to time. The entire family will love it and it’s fabulous enough for company!

Prep and Cook Time: 25 minutes

Bake Time: 14 minutes


3 cups mushrooms

1½ cups onions, chopped

1½ cups potato, peeled and cubed (½ inch cubes)

1 cup zucchini, chopped

1 cup red bell pepper, chopped

1 tablespoon fresh garlic, chopped

3 cups (12 oz) cooked chicken (boneless, skinless), cut into bite-size pieces, see shopping tip

2 (10 oz) containers Buitoni Light Alfredo Sauce, see shopping tip

1 cup frozen peas (not defrosted)

½ teaspoon dried basil

Fresh ground black pepper, to taste

1 (12 oz) can Pillsbury Golden Layer Buttermilk Flaky Biscuits (100 calories for each biscuit)


1. Preheat oven to 350 degrees. Coat a 13″ x 9″ baking pan with cooking spray. Set aside.

2. In a large microwave safe bowl, add mushrooms, onions, potatoes, zucchini and red pepper. Cover and cook for 5-7 minutes, until vegetables are soft.

3. Coat a large, nonstick large pan with cooking spray. Add garlic and all cooked vegetables. Do not drain liquid from veggies. Sauté for 3 minutes. Stir often. Using a rubber spatula (so you don’t mash the potatoes) stir in cooked chicken, Alfredo sauce, frozen peas (breaking them up), basil and pepper. Bring back to a boil, turn heat down and simmer for 5 minutes. Stir often.

4. Pour chicken stew into baking pan.

5. Open package of biscuits, separate them and place on top of chicken stew. Line them evenly over top. Note: if you prefer your biscuits more toasted, you can easily bake them separately on a baking sheet. Follow the directions on the package. Once baked and chicken stew is baked, top each serving with 1 biscuit.

6. Bake for 15-17 minutes until biscuits are golden brown.

7. To serve: Spoon ¾ cup chicken stew and top with 1 biscuit. There will be 2 extra biscuits.

Serves 8 (each serving, ¾ cup chicken stew and 1 biscuit)

Shopping Tips

You’ll find Buitoni Light Alfredo sauce in the refrigerated section where other pasta sauces are sold.

I used 1 (12 oz) package of Trader Joe’s grilled chicken strips, cut into bite-size pieces. So delicious!

Weight Watchers
(old points) 8

Weight Watchers POINTS PLUS 9

SKINNY FACTS: for 1 serving (each serving, ¾ cup chicken stew and 1 biscuit)
355 calories, 13g fat, 25g protein, 34g carbs, 3g fiber, 843mg sodium, 7g sugar
FAT FACTS: for 1 serving made with full fat ingredients
525 calories, 27g fat, 31g protein, 41g carbs, 5g fiber, 1,324mg sodium, 7g sugar

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2 Responses to “Skinny Chicken Pot Pie, Italiano”

  1. HungryLittleGirl Says:

    Oh my this sounds and looks so comforting!
    Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there this week too :)

  2. admin Says:

    Thank you…I love your link party on Wednesdays. I’ll see you then!

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