Comfort food. Who doesn’t love some good ‘ole comfort food? This Skinny Chicken Pot Pie is delicious. 

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Since I’ve been on Weight Watchers™, I’ve lost almost 57 pounds. Sometimes when I’m carrying my dog up the stairs or outside I think, “How did I carry all this weight around?”

It was weight I gained while I was pregnant, so it came on slowly, but oy! 

Especially when you’re going up stairs. 

Anyway, I’ve had times where I get in a rut and I get sick of the food I’ve been eating day in and day out. 

Sometimes, I get in a cooking and baking mood, and I have to make sure what I’m cooking will fit in with my daily points allotment. 

Don’t get me wrong, there are weeks when I use all of my available fit points and flex points, plus some. I’m human, and birthdays, holidays and just hungry days come. 

We’ve all been there. 

What I have found that helps me during those times is to try to create recipes that are Weight Watchers™ program friendly, but fit my cravings and/or the theme of the holiday, etc. 

For example, for Memorial Day I threw together a burger recipe that was W.W. friendly AND it was the best burger I’ve ever had. 

I’ve had a lot of burgers in my life and that one was hands down the best ever.  Get the Bacon Ranch Cheddar Burger recipe here. 

Anyway, my husband loves pot pies. And pot pies are comfort food. 

This Skinny Pot Pie recipe has changed his whole world. 

He likes the ones from the grocery store. 

Not the semi-homemade looking ones, the ones that are $1.00 and in the bargain bin. 

Are you cringing? I cringe. 

There’s something about them that make me twitch. 

Is it because they’re only $1.00? What kind of quality meats could be in a $1.00 pot pie? I’m weird about meat. 

I’ve tasted them.  I think they taste alright. 

But, they taste fake, and…they’re SALTY. And, the meat is squishy. 

So, we had a discussion about this exact scenario a few weeks ago. 

It went something like this:

Me – “Have you ever had a real pot pie?”

Husband – “What do you mean a real one?”

Me – “A homemade pot pie.”

Husband – “I don’t think so, why?”

Me – “You are missing out. Homemade ones are so much better.”

Husband – “A pot pie is a pot pie.”

Me – “WRONG!”

Something in me had to prove to him as soon as possible that I was right.  

That’s really not a new thing for me. (We have to prove each other wrong often, it’s a thing we do.)

So, I dug out my grandmother’s recipe cards and got to work. 

I found one that was totally from scratch, using flour and fresh vegetables. 

And…a TON of butter. 

Then, I found one she had written on the back of a phone bill (or something of the sort) that used this ingredient. 

Score! I knew that because I have limited time, and, let’s face it, energy, that I would start with the easier recipe. 

So, I got to work. 

I didn’t have all of the ingredients so I drove (should have walked…more fit points right?) over to the grocery store.

I started picking out fresh vegetables, because I thought maybe I could combine the two recipes for a semi-from-scratch-recipe. 

Then when I was walking down the frozen aisle to pick out a few frozen meals for the week, I walked by the frozen veggies and thought, “easier”.

So, I decided to use the frozen veggies instead of the fresh ones.  

I have to admit, I hate chopping food.  I love my son, but cutting up his food gets old. And it’s always when I’m starving too.  

Okay, back to the story. 

I gathered all the ingredients (there isn’t many, which is nice) and headed home. 

I dusted off (washed) my glass pie plate and went to town making this Skinny Chicken Pot Pie. 

I combined the two recipes and the first one I made was just okay.  It didn’t turn out really anything like a pie, but more like a bread with chicken and vegetables in it. 

The dogs liked it. (No, I didn’t feed them the whole thing.  We all know they are special needs dogs. But, they need a tiny treat every now and then.)

So, I waited a couple days and I made it again.  That time it turned out really good!

I cooked the chicken breasts in the oven and chopped them up after cooling. 

The vegetables taste better and chew better (is that the phrase I’m looking for?) if you let them thaw before putting them in the mixture. 

This recipe is easy to make and I enjoyed the process.

However…it had me thinking about pecan pie the whole time. That’s my favorite pie. 

So, now I’m on a mission to create a pecan pie recipe that is W.W. friendly.  

Wish me luck with that one, I’m going to need it. 

Skinny Chicken Pot Pie

Ingredients:

• 1 1/2 cups of frozen vegetables (any of your choice)
• 1 1/2 cups of cooked, boneless, skinless chicken breasts, chopped
• 1 (10.75 oz) can of this soup (click for the ingredient) 
• About 1 cup of this baking mix (start with a cup and add more if you want a thicker crust)
• 1/2 cup skim milk
• 1 egg, beaten

Directions:

• • Preheat your oven to 350 degrees.
  • Place the chopped chicken, vegetables and soup (unprepared) in the pie plate. (I sprayed the plate with a touch of cooking spray to avoid a sticky mess)
  • In a separate bowl, combine the baking mix, milk and egg. Stir until combined well.
  • Pour mixture over chicken mixture in the pie plate. 
  • Bake for about 45 minutes, or until golden brown. (Keep an eye on it, as ovens vary and sometimes I think mine has a mind of its own.)

Weight Watchers™ Information

This recipe makes about 6 servings. 

WW PERSONAL POINTS™ = 4 POINTS PER SERVING

***For the most accurate points count, enter this recipe into your W.W. app recipe builder. WW Personal Points™ calculates points differently for each person, so your points value for this recipe may vary.***

Purple = 4 Points Per Serving

Blue = 4 Points Per Serving

Green = 5 Points Per Serving

I hope you enjoy the Weight Watchers Chicken Pot Pie recipe!

Let me know what you think!

Leave a comment below or, contact me through this link.

Happy baking!

Carissa