Chicken Pot Pie, Skinny-fied

 

Skinny Chicken Pot Pie
Chicken pot pie is considered the ultimate comfort food!  It’s a savory pie filled with a luxurious chicken stew. One big problem-it’s actually one of the 30 worst foods in America! Why? Because a typical chicken pot pie you buy in the freezer section has a shocking 680 calories and 48 grams of fat. I know you’re thinking you’ll never be able to eat this dreamy pot pie again, right? Don’t worry…Using skinny ingredients like skinless chicken breasts, reduced-fat milk, reduced-sodium chicken broth, plus adding a whole lot of vegetables, you still can, guilt-free!  This skinny chicken pot pie recipe has only 266 calories, 6 grams of fat, and 6 Blue WW Freestyle SmartPoints, and 8 Green. It doesn’t need the top and bottom crust either. It’s served spooned onto a plate or bowl and garnished with a flaky biscuit. I hope you enjoy this fabulous casserole!
Prep Time 30 minutes
Bake Time: 14 minutes
Total Time 44 minutes
Servings 8
Calories 266kcal

Ingredients

  • 3 cups Swanson’s reduced-sodium chicken broth or your favorite
  • cups onions, chopped
  • 1 cup potato, peeled and cubed (½ inch cubes)
  • 1 cup sweet potato, peeled and cubed (½ inch cubes)
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, sliced
  • 1 pound chicken breasts (boneless, skinless), cut into bite-size pieces
  • cups frozen peas (not defrosted)
  • cup reduced-fat milk
  • ½ cup plus 1 tablespoon all-purpose flour
  • 2 tablespoons fresh thyme, chopped or 1 teaspoon dried
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 package Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit), see shopping tip

Instructions

  • Preheat oven to 350 degrees. In a large pan, add chicken broth and bring to a boil.
  • Stir in onions, potato, sweet potato, carrots, and celery. Bring back to a boil, reduce heat, and cover. Simmer for 6 minutes.
  • Add chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn heat to simmer, cover, and cook for 5 minutes.
  • Place a colander into a large bowl. Pour chicken, vegetables, and broth into a colander. Add strained broth back to the pan. Set aside chicken and vegetables.
  • In a separate small bowl, add flour. Gradually add milk to the flour stirring with a whisk, until well blended.
  • Increase heat to medium with the broth. Stir in milk/flour mixture with a whisk. Cook for 5 minutes or until thickened. Stir often.
  • Add back chicken and vegetables, along with thyme, salt, and pepper. Mix well.
  • Coat an 11 x 7 baking dish (see Shopping Tip) with cooking spray and pour in the chicken stew.
  • Open the package of biscuits, separate them, and place on top of chicken stew. Line them evenly over top.
  • Place the pie on a foil-lined baking sheet and bake for 14-16 minutes until the biscuits are real golden brown. Note: If they are not browned enough for your liking, or they still don’t bake completely, remove and place biscuits on a baking sheet and continue to bake in a 350-degree oven until real golden brown, about 6-10 minutes. Or bake biscuits separately on a baking sheet while the casserole is baking. If baked separately, follow biscuit instructions.
  • To serve, spoon into each bowl and top with 1 biscuit. There will be two extra biscuits for whoever wants it.

Notes

Serves 8 (each serving, ⅛ of recipe and 1 biscuit)
Food Facts
The pot pie dates back to the medieval era. In fact, savory pies were an important part of any royal chef’s menu. Recipes for pot pies appeared back in 1877. In those days they used a deep pot lined with a crust. They didn’t eat the crust. It was there to protect the stew from the flavor of the metal.  Swanson’s introduced the first frozen pot pie in 1951!

Shopping Tips

You can find Pillsbury Biscuits in most large supermarkets in the refrigerated section where they display all the “ready to bake” items. Look for ones that have 100-110 calories a biscuit.

Storage Tips

If you’re cooking for one or two people, don’t let this stop you from making this wonderful pot pie. It freezes great. Divide the leftovers into single-serving containers and freeze.

WW FreeStyle SmartPoints
6-Blue
WW SmartPoints
8-Green
WW POINTS PLUS
7
SKINNY FACTS: for 1 serving (each serving, ⅛ of recipe and 1 biscuit)
266 calories, 6g fat, 2.6 sat. fat, 31mg chol, 38g carbs, 20g protein, 4g fiber, 653mg sodium, 8g sugar
FACTS: for Freestyle SmartPoints
190 calories, 2g sat fat, 6g protein, 5g sugar

Skinny Facts

Calories: 266kcalCarbohydrates: 38gProtein: 20gFat: 6gSaturated Fat: 2.6gCholesterol: 31mgSodium: 653mgFiber: 4gSugar: 8gBlue Smart Points: 6Green Smart Points: 8Plus Points: 7

Comments

  1. Made this tonight and loved it. So much better than your salty store bought chicken pot pie. Prep time was longer than stated but well worth it. Glad to see also that you can freeze. Thanks for sharing

  2. I’ve made this dish so many times and my family LOVES it! I like to bring the rest for lunch the next day or so as I love comfort food. BTW-I like to cut up a rotisserie chicken to make this recipe as the chicken is already cooked and is a little less work for me. I use the the whole chicken, but I use skim milk to make up for the WW Freestyle points. Thanks for this wonderful recipe! #winnerwinnerchickendinner

  3. Thank you so much for your fabulous feedback! Much appreciated. Rotisserie chicken sure does save time and works very well.
    All the best,
    Nancy

  4. I’ve this a few times and we really enjoy it. Since it’s just the two of us now, I cook the biscuits separately , so they don’t get soggy when I serve as leftovers. T Y

  5. I’m so sorry Shirley but at this point I’ll only be including Blue and Green points. For all of these years, I use a different program than WW to input all of my recipes to do the nutrition facts and points.
    I have hundreds of recipes and don’t have the time to input them into WW to make the calculations for the purple plan. Maybe in the future.
    WW is such a wonderful program and I wish you the best of luck!
    Nancy

  6. This recipe is great.i will add it to my new recipe.for my customers to know it.i love it.keep doing well and I hope you have a great day.

  7. Looks like a mouth watering recipe that I can’t wait to try. The recipe calls for an 11 x 7 rectangular backing dish but your illustration looks like its made in a smaller square backing dish. Which is the proper size to use? Thanks you!

  8. Hi! I was wondering, could I make the chicken stew a day before, refrigerate overnight and then cook it with the biscuits the next day?

  9. You could definitely do that, Jamie. I would wait and bake the biscuits on the side and top each serving with one when the casserole is ready. Or you could bake the biscuits anytime, and heat them before serving.
    All the best,
    Nancy

  10. I can’t find these biscuits with only 100-110 calories any where, where do you get yours? I would love to make these.

  11. Debbie,
    This recipe uses 8 biscuits. There will be two extra biscuits for whoever wants it.
    Serves 8 (each serving 1 biscuit)

    If your package only has 6, that’s fine. If you end of freezer your leftovers, next time you serve it you can make more biscuits if desired.

  12. Sorry for all the questions I just really want to make this for my husband as chicken pot pie is one of his favorites. The biscuits that you use are they the bigger ones? The 100 calorie ones I found are small.

  13. No problem Debbie, Mine were small too. If someone uses the larger ones, they can cut 1/4 off the biscuit before it’s baked. Or they can easily use the larger ones, just know the Skinny Facts will be higher.

    My best,
    Nancy

If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating. Thanks so much. Happy Skinny Cooking!

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