Weight Watchers Chicken Pot Pie
Warm, comforting, and guilt-free, this Weight Watchers Chicken Pot Pie is the perfect hearty meal for health-conscious food lovers. Packed with tender shredded chicken, a medley of colorful frozen vegetables, and a creamy, herb-infused sauce, this pot pie delivers all the flavors of a classic comfort dish with a lighter twist. A golden, flaky crust made from reduced-fat crescent roll dough seals in the delicious filling while cutting back on calories. Ready in under an hour, this easy-to-make recipe is ideal for weeknight dinners or cozy family meals. With just 5 WW Points per serving, it’s a deliciously satisfying choice that won’t derail your healthy eating goals.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 2 cups Frozen mixed vegetables (carrots, peas, green beans, and corn)
- 1 small Yellow onion, finely diced
- 1.5 cups Fat-free chicken broth
- 1 cup Low-fat milk (1%)
- 0.25 cup Plain all-purpose flour
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 tube Reduced-fat crescent roll dough
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Sauté the diced onion for 3-4 minutes until soft and translucent.
Sprinkle the flour over the onions and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken broth while whisking continuously to prevent lumps. Add the milk and stir until the mixture thickens into a creamy consistency, about 3-5 minutes.
Season the mixture with salt, black pepper, and dried thyme.
Stir in the shredded chicken and frozen vegetables. Mix well to combine, and let it simmer for 2-3 minutes.
Transfer the chicken and vegetable mixture into a 9-inch pie dish, spreading it out evenly.
Unroll the reduced-fat crescent roll dough and lay it over the filling, pinching the edges to fit the dish. Use a sharp knife to make a few small slits in the dough to allow steam to escape.
Place the pie dish on the middle rack of the oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the pot pie cool for 5 minutes before serving. Portion into 6 servings and enjoy!
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 58.7 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 494 mg | 38% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2648 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
