Chicken-and-Biscuit Pot Pies

Smartpoints value per serving
Total Time
45 min
20 min
25 min
Here's a savory, comforting meal for two.


unsalted butter

2 tsp

uncooked boneless skinless chicken breast(s)

½ pound(s), cubed

cremini mushroom(s)

¾ cup(s), chopped

uncooked celery

½ cup(s), sliced

uncooked carrot(s)

½ cup(s), diced

uncooked onion(s)

½ cup(s), diced

kosher salt

¼ tsp

black pepper


minced garlic

1 tsp

all-purpose flour

1 Tbsp

reduced-sodium chicken broth

1 cup(s)

frozen green peas

½ cup(s)

Weight Watchers Whipped Reduced Fat Cream Cheese Spread

3 tsp, (1 tablespoon)

fresh thyme

1 tsp, chopped

fresh parsley

1 Tbsp, chopped

cooking spray

2 spray(s)

medium low fat biscuit prepared from refrigerated dough

2 item(s)


  1. Preheat oven to 375°F. Spray 2 (10-ounce) ramekins with nonstick spray.
  2. Melt 1 teaspoon butter in small saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Remove from pan with slotted spoon and set aside.
  3. Add remaining 1 teaspoon butter to saucepan. Add mushrooms, celery, carrot, onion, salt, and pepper to saucepan. Cook, stirring often, until vegetables soften, 3−5 minutes. Sprinkle garlic and flour over top and cook, stirring, 1 minute.
  4. Stir in broth, peas, cream cheese, thyme, and parsley; simmer 5 minutes. Add chicken back to pan.
  5. Divide filling between ramekins. Press biscuits over top of filling. Place ramekins on baking sheet. Bake until biscuits are browned and filling is bubbling, about 10 minutes. Cool a few minutes before serving.
  6. Serving size: 1 pot pie


Unbaked biscuits will keep refrigerated up to 3 days. For a quick fruit dessert, bake and split one, then fill it with your favorite chopped fruit and a dollop of fat-free whipped topping.

A happier, healthier you starts here