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Easy Weight Watchers Chicken Pot Pie Recipe

Easy Weight Watchers Chicken Pot Pie

A lighter chicken pot pie made with cooked chicken, frozen vegetables, reduced-fat cream soup, milk, seasonings, and a single golden top crust. It is creamy, comforting, and simple enough for a busy weeknight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups Cooked, chopped skinless chicken breast
  • 1 1/2 cups Frozen mixed vegetables, thawed or partially thawed
  • 1 10.5-ounce can Reduced-fat or 98%-fat-free condensed cream of chicken soup
  • 1/2 cup Fat-free or 1% milk
Seasoning
  • 1/2 teaspoon Poultry seasoning
  • 1/4 teaspoon Black pepper
Crust
  • 1 crust Refrigerated 9-inch pie crust
Optional Finish
  • 1 egg Egg, beaten, for brushing the crust

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Thaw and drain the frozen vegetables, and have the cooked chicken chopped and ready.
  2. In a large bowl, stir together the condensed cream of chicken soup, milk, poultry seasoning, and black pepper until smooth. Fold in the chicken and mixed vegetables.
  3. Spoon the filling into a 9-inch pie dish or casserole. Cover with the refrigerated pie crust, press and crimp the edges, then cut several vents in the top. Brush with beaten egg if desired.
  4. Bake at 400°F for 30 to 40 minutes, until the crust is golden brown and the filling is bubbling. Loosely cover the crust edges with foil if they brown too quickly.
  5. Let the pie stand for 5 to 10 minutes before slicing so the creamy filling can thicken slightly.

Notes

Using one top crust is a common lighter variation and generally reduces the calories and Points value compared with a double-crust pie. Exact Weight Watchers Points vary according to the crust, soup brand, milk, serving size, and current Points system.