Nothing beats the feeling of eating a comforting and filling homemade chicken pot pie when it’s really cold outside. This classic dish is a favorite among families and groups for its creamy filling, flaky pie crust, and satisfying dining experience!
And the best part? This recipe is Weight Watchers friendly with only 4 WW Smartpoints per serving!
Contents
How to make Chicken Pot Pie | Best Chicken Pot Pie
This easy chicken pot pie recipe perfectly mixes the taste of tender chicken along with a creamy mixture in a satisfying Weight Watchers friendly dish! If you love a classic chicken pot pie, then you will love this recipe!
Ingredients
3 cups of Cooked boneless skinless chicken breast, chopped
1 cup of Chicken broth
2 Tbsp of All-purpose flour
4 pieces of Reduced fat crescent roll dough
½ cup of Fat free evaporated milk
2 cups of Frozen mixed vegetables
2 cups of sliced Mushrooms
2 sprays of Butter flavor cooking spray
1 small, chopped Onion
1 tsp of Salted butter
¼ tsp of Paprika
¼ tsp of crushed Dried thyme
Salt and pepper to taste
Instructions
Preheat your oven to 375ºF then coat a 10-inch round shallow baking dish with cooking spray.
Coat a large pot with cooking spray then add butter and melt over medium heat.
Add onion and mushrooms to the pot and cook for about 5 minutes until tender while stirring frequently. Add in the paprika, thyme, salt and pepper.
Add the chicken and veggies as well as the broth. Cover the pot and let the mixture simmer for 15 minutes.
In a small cup, combine the flour and 1/4 cup of evaporated milk, then stir it into the chicken mixture. Cook over medium heat until chicken pot pie soup is thickened. Stir constantly for about 2 minutes.
Pour in the remaining 1/4 cup of evaporated milk and cook for around 2 to 3 minutes, until the chicken pot pie filling / mixture is slightly thickened.
Get a spoonful of the chicken mixture into the baking dish.
Unroll the crescent rolls and arrange dough around the inside edge of the baking dish to form a border – make sure there will be a hole in the middle.
Bake in the oven for about 15 minutes until the rolls / crust is golden brown and the filling is bubbly.
You can serve your pie plate by cutting your pot pie into 6 pieces.
How to make a creamy easy chicken pot pie
To transform your classic chicken pot pie into a creamy chicken pot pie, you just have to make a few adjustments to your ingredients and cooking process:
- To make the best chicken pot pie that is creamy, you will have to add creamy ingredients to the recipe above to thicken the texture and flavor of your pie. So, instead of using only chicken stock as the base, also add heavy cream, half and half, or whole milk into the recipe.
- To thicken the sauce even more and achieve a creamy consistency, you can add or prepare a roux by sprinkling flour over your vegetables. The flour will coat the vegetables and help absorb liquid which makes a velvety, creamy sauce.
- When adding in the base of your pie, gradually pour in your choice of creamy liquid (chicken broth mixed with heavy cream, etc), then stir continuously.
More notes and tips for making Chicken Pot Pie recipe
You can easily make this chicken pot pie just by following the instructions I provided and the ingredients you can easily find in your pantry. But if you want to get the best results from making your chicken pot pie from scratch, then I have here some more notes and tips for you:
- Make sure to use lean cuts of chicken, such as boneless, skinless chicken breast or thigh meat, to keep the dish lower in fat and calories and Weight Watchers friendly.
- You can also use turkey or your leftover turkey to create a turkey pot pie. You can also use rotisserie chicken, canned chicken or even turkey ham instead of the cut-up cooked chicken.
- Make sure to cook the chicken until it is tender and fully cooked before adding it to the pot pie filling. You can bake, grill, or sauté the chicken with a bit of olive oil and preferred seasoning for added flavor.
- You can also thicken the sauce with a mixture of cornstarch and water instead of using flour and butter.
- Feel free to add a wide variety of colorful vegetables into the filling, such as carrots, peas, celery, onions, and corn.
- For a golden and shiny top crust, brush the top of the homemade pie crust with a beaten egg or egg wash before baking. This adds a nice color and extra touch to pie crust recipe.
- Filling and gravy can be prepared one day in advance – just cover and chill it in the refrigerator until ready to use.
- You can also use a thawed store-bought pie crust or puff pastry instead of a top pie crust – just make sure to read the nutritional information.
- You can make chicken pot pie with biscuits. Biscuits are a great alternative to pie crust or pie crust topping.
- Feel free to add more herbs such as fresh chopped parsley, rosemary, or sage.
What to serve with Chicken Pot Pie
I love this recipe so much because you can easily eat this by itself and you will already feel full and satisfied! But if you want to eat your pie with a side dish, then I have here some dishes you can serve with chicken pot pie:
- Green salad
- Fruit bowl
- Air Fryer Chickpeas
- Air Fryer Broccoli
How to store homemade chicken pot pie leftovers
If you have any leftover chicken pot pie, then you do not have to worry about throwing them away since you can easily store them for future consumption!
First off, be sure to wrap and store any remaining chicken pot pie within 2 hours of it being served. Wrap it in a plastic wrap or store it in food storage containers in the fridge for up to 3 to 4 days.
I do not recommend freezing this dish since the crust will absorb the moisture from the filling which will make the dish soggy when reheated.
To reheat, you an simply do it in the microwave on Medium high for around 2 to 3 minutes.
Weight Watchers Chicken Pot Pie
Looking for your next favorite pie dish? If you are a fan of chicken and vegetable in one filling dish, then this Weight Watchers Chicken Pot Pie recipe is just the perfect thing you are looking for!Â
Ingredients
- 3 cups of Cooked boneless skinless chicken breast, chopped
- 1 cup of Chicken broth
- 2 Tbsp of All-purpose flour
- 4 pieces of Reduced fat crescent roll dough
- ½ cup of Fat free evaporated milk
- 2 cups of Frozen mixed vegetables
- 2 cups of sliced Mushrooms
- 2 sprays of Butter flavor cooking spray
- 1Â small, chopped Onion
- 1 tsp of Salted butter
- ¼ tsp of Paprika
- ¼ tsp of crushed Dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375ºF then coat a 10-inch round shallow baking dish with cooking spray.
- Coat a large pot with cooking spray then add butter and melt over medium heat.
- Add onion and mushrooms to the pot and cook for about 5 minutes until tender while stirring frequently. Add in the paprika, thyme, salt and pepper.
- Stir in the chicken and veggies as well as the broth. Cover the pot and let the mixture simmer for 15 minutes.
- In a small cup, combine the flour and 1/4 cup of evaporated milk, then stir it into the chicken mixture. Cook over medium heat until chicken pot pie soup is thickened. Stir constantly for about 2 minutes.
- Pour in the remaining 1/4 cup of evaporated milk and cook for around 2 to 3 minutes, until the chicken pot pie filling / mixture is slightly thickened.
- Get a spoonful of the chicken mixture into the baking dish.
- Unroll the crescent rolls and arrange dough around the inside edge of the baking dish to form a border - make sure there will be a hole in the middle.
- Bake in the oven for about 15 minutes until the rolls / crust is golden brown and the filling is bubbly.
- You can serve your pie plate by cutting your pot pie into 6 pieces.
I’m Anastasia and I’m a full-time blogger, online entrepreneur, and Pinterest marketing strategist. I help digital entrepreneurs and bloggers drive targeted traffic from Pinterest either through my online courses or through Pinterest consultancy.