Skinny Chicken Pot Pie, Italiano

Italian pot pie

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, 12 grams of fat and 9 Weight Watchers Freestyle SmartPoints.  So 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 tips

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

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 Freestyle SmartPoints
Weight Watchers SmartPoints
Weight Watchers POINTS PLUS 9

SKINNY FACTS: for 1 serving (each serving, ¾ cup chicken stew and 1 biscuit)
355 calories, 12g fat, 7g sat. fat, 54mg chol, 21g protein, 34g carbs, 4g fiber, 843mg sodium, 7g sugar
FACTS: for Freestyle SmartPoints
232 calories, 7g sat. fat, 8g protein,  5g sugar

casserole casseroles