Photo of Chicken & biscuit pot pies by WW

Chicken & biscuit pot pies

Total Time
45 min
20 min
25 min
Individually portioned into ramekins and baked to perfection, these cute little pies are hearty enough to enjoy as a full meal. To bump-up your veggie intake for the day, you could also serve them with a mixed greens salad drizzled with balsamic vinaigrette.


Cooking spray

4 spray(s)

Unsalted butter

2 tsp, divided

Uncooked boneless skinless chicken breast

½ pound(s), cubed

Cremini mushroom

¾ cup(s), sliced, chopped


½ cup(s), chopped, sliced


½ cup(s), diced


½ cup(s), chopped, diced

Kosher salt

¼ tsp

Black pepper



2 clove(s), finely chopped

All-purpose flour

1 Tbsp

Reduced sodium chicken broth

1 cup(s)

Frozen green peas

½ cup(s)

Low fat cream cheese

1 Tbsp

Fresh thyme

1 tsp, chopped

Fresh parsley

1 Tbsp, chopped

Low fat biscuit prepared from refrigerated dough

2 item(s)


  1. Preheat oven to 375°F. Spray 2 (10-oz) ramekins with nonstick spray.
  2. In small saucepan over medium-high heat, melt 1 tsp butter. Add chicken and cook, stirring occasionally, just until cooked through, about 6 minutes. With slotted spoon, remove from pan and set aside.
  3. To saucepan, add remaining 1 tsp butter. Then add mushrooms, celery, carrot, onion, salt, and black pepper. Cook, stirring often, until vegetables soften, 3 to 5 minutes. Over top, sprinkle garlic and flour and cook, stirring, 1 minute.
  4. Stir in broth, peas, cream cheese, thyme, and parsley; simmer 5 minutes. Add chicken back to pan.
  5. Between ramekins, divide filling. Over top of filling, press biscuits. On baking sheet, place ramekins. Bake until biscuits are browned and filling is bubbling, about 10 minutes. Cool for a few minutes before serving.
  6. Serving size: 1 pot pie