weight watchers chicken pot pie casserole

Fall is here and we are more than ready for this Weight Watchers Chicken Pot Pie. It's a classic we grew up on, but lightened up a bit.

The biggest source of points in a chicken pot pie would be the crust. Take that away and your meal will be so low in points you can go back for seconds or spring for dessert!

Weight Watchers Crock Pot Chicken

You can easily create this pot pie in the crock pot or slow cooker if you need something ready for when you get home from work or school. The Instant Pot is another option!

With a regular chicken pot pie recipe, you're usually going to have a crust on top AND bottom, as well as heavy cream or a higher point milk option. Take this comfort food favorite down to 10 points or less with our healthy swaps.

This recipe is a bit high in points if you are used to doing 3-4 point meals, but it's filling, full of protein, and absolutely delicious. The portions are large, too.

Blue Points: 8 with crackers, 5 without
Green Points: 10 with crackers, 6 without
Purple Points: 8 with crackers, 5 without

If you add chese, just be sure to count the points. 🙂

Can You Reheat a Chicken Pot Pie?

Yes, you can reheat the pot pie. In fact, I'd almost argue it's better the second time around. Your pot pie should keep in the fridge, in an air-tight container, for at least three days.

Weight Watchers Chicken Pot Pie

12 ounces mushrooms (I like baby Bellas)
1 cup diced carrots
1/2 c frozen mixed veggies
2 t. garlic powder
salt and pepper to taste
1/4 cup flour
1 cup nonfat Greek Yogurt
1 cup unsweetened coconut or almond milk
1 cup uncooked egg noodles
2 cups cooked and shredded chicken breast (no skin)
optional for topping: 1 cup crushed crackers

Many options for crusts: crackers, cheese, and more!

How to Make a Healthy Chicken Pot Pie

Preheat oven to 425* F. Spray a 9×9 casserole dish with nonstick cooking spray and set aside.

In a skillet, using nonstick cooking spray, cook mushrooms until brown. Add in carrots, mixed veggies, garlic powder, and salt and pepper.

Cook until carrots begin to soften. This should take another 2-3 minutes.

Sprinkle the flour on top of the cooked veggies. Add in egg noodles.

Slowly add in milk of choice, stirring consistently. Add in nonfat yogurt.Bring to a low boil and allow to cook until thickened. This will take another 3 minutes or so.

Stir in cooked chicken. If you're going to add a crust, you'd do so now before cooking the rest of the way. I kept the points low by making this a casserole rather than a traditional pot pie with a crust on top. 2-ingredient dough would make a tasty low point crust for this chicken pot pie.

Top with crushed crackers for a little texture. Bake at 425*F for at least 10 minutes or until all ingredients are hot and bubbly.

Click here to DOWNLOAD THE ENTIRE RECIPE for printing (It's a PDF)

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