Photo of Chicken Pot Pie by WW

Chicken Pot Pie

5 - 8
PersonalPoints™ per serving
Total Time
1 hr 5 min
25 min
40 min
We upped the mushroom amount in this classic dish to boost flavour and to help lend a meaty texture.


Olive oil cooking spray

6 spray(s)

Light butter

2 tsp(s)

Uncooked shallot(s)

2 medium, finely chopped

Fresh mushroom(s)

1 pound(s), sliced (use an assortment such as white, cremini, oyster, shiitake)

Uncooked carrot(s)

3 medium, sliced

White wine

½ cup(s), dry variety

All-purpose flour

¼ cup(s)

Canned chicken broth

2 cup(s)

Skinless rotisserie chicken breast

16 oz, coarsely shredded

Frozen green peas

1 cup(s), thawed

Fat-free half-and-half

¼ cup(s)

Fresh thyme

1 tsp(s), chopped

Table salt

1 tsp(s)

Cayenne pepper


Reduced-fat pancake and baking mix

1 cup(s)

Fat-free half-and-half



2 tbsp(s), minced


  1. Preheat oven to 400°F. Coat a shallow 10-inch square (2 ½ qt) baking dish with cooking spray.
  2. To make filling, melt butter in a large skillet over medium heat. Add shallots; cook, stirring often, until golden, 2–3 minutes. Add mushrooms and carrots; increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender, 5 minutes. Add wine and increase heat to high; boil until evaporated, 8–9 minutes. Stir in flour until blended.
  3. Gradually stir in broth; bring to a boil. Reduce heat to low; simmer, stirring to scrape browned bits from bottom of skillet, 1 minute. Stir in chicken, peas, ¼ c half-and-half, thyme, salt and cayenne; transfer to prepared baking dish.
  4. To make topping, in a small bowl, combine baking mix, remaining 1/3 c half-and-half and chives; stir just until blended.
  5. Drop topping by heaping Tbsp over filling to form 12 biscuits. Bake until biscuits are golden brown and filling is bubbly, 18–20 minutes


Serving size: 1 c filling with 2 biscuits