Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Chicken Pot Pie by WW

Chicken Pot Pie

5
Points® value
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
6
Difficulty
Easy
We upped the mushroom amount in this classic dish to boost flavour and to help lend a meaty texture.

Ingredients

Olive oil cooking spray

6 spray(s)

Light butter

2 tsp(s)

Shallots

2 medium, finely chopped

Mushrooms

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

Carrots

3 medium, sliced

White wine

½ cup(s), dry variety

All-purpose flour

¼ cup(s)

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

⅛ tsp(s)

Reduced-fat pancake and baking mix

1 cup(s)

Fat-free half-and-half

⅓ cup(s)

Chives

2 tbsp(s), minced

Instructions

  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

Notes

Serving size: 1 c filling with 2 biscuits

People Also Like

People Also Like