Chicken pot pie is a classic comfort dish featuring a creamy chicken and vegetable filling encased in a flaky crust. This Weight Watchers-friendly version offers the same hearty flavors with a lighter nutritional profile, making it suitable for those mindful of their dietary intake.
Ingredients:
For the filling:
- 2 teaspoons light butter
- 2 medium shallots, finely chopped
- 1 pound mushrooms (such as white, cremini, oyster, shiitake), sliced
- 3 medium carrots, sliced
- ½ cup dry white wine
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 16 ounces skinless rotisserie chicken breast, coarsely shredded
- 1 cup frozen green peas, thawed
- ¼ cup fat-free half-and-half
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon table salt
- ⅛ teaspoon cayenne pepper
For the topping:
- 1 cup reduced-fat pancake and baking mix
- ⅓ cup fat-free half-and-half
- 2 tablespoons chives, minced
Instructions:
Preparation: Preheat the oven to 400°F (200°C). Lightly coat a shallow 10-inch square (2.5-quart) baking dish with cooking spray.
Filling:
- In a large skillet over medium heat, melt the light butter.
- Add finely chopped shallots and sauté until golden, approximately 2–3 minutes.
- Incorporate sliced mushrooms and carrots; increase heat to medium-high and cook until mushrooms are tender, about 5 minutes.
- Pour in the dry white wine and bring to a boil over high heat until evaporated, roughly 8–9 minutes.
- Stir in the all-purpose flour until well blended.
- Gradually add chicken broth, bringing the mixture to a boil.
- Reduce heat to low; simmer for 1 minute, stirring to scrape browned bits from the skillet’s bottom.
- Mix in shredded chicken, thawed peas, ¼ cup fat-free half-and-half, chopped thyme, salt, and cayenne pepper.
- Transfer the mixture to the prepared baking dish.
Topping:
- In a small bowl, combine reduced-fat baking mix, ⅓ cup fat-free half-and-half, and minced chives; stir just until blended.
- Drop heaping tablespoons of the topping over the filling to form 12 biscuits.
Baking: Bake in the preheated oven until the biscuits are golden brown and the filling is bubbly, approximately 18–20 minutes.
Serving: Allow the pot pie to cool for a few minutes before serving. Each serving consists of about 1 cup of filling topped with 2 biscuits.
Servings: This recipe yields 6 servings.
Nutritional Information (per serving):
- Calories: Approximately 261 kcal
- Carbohydrates: 46.1g
- Protein: 9.6g
- Fat: 5.4g
- Saturated Fat: 0.8g
- Cholesterol: 4mg
- Sodium: 1236mg
- Potassium: 528mg
- Fiber: 3.6g
- Sugar: 7.7g
- Calcium: 98mg
- Iron: 3mg
Note: Nutritional values are approximate and can vary based on ingredient brands and measurements.
Notes and Tips:
- Ingredient Variations: Feel free to incorporate additional vegetables such as green beans or corn to enhance the nutritional value and flavor.
- Crust Alternatives: For a different texture, consider using phyllo dough sheets as the topping. Layering a few sheets brushed with egg whites provides a flaky crust with fewer calories.
- Cooking Chicken: If not using rotisserie chicken, you can cook chicken breasts by poaching them in simmering water for about 20 minutes or until fully cooked.
- Reheating: To maintain the crust’s texture, reheat leftovers in the oven rather than the microwave.
Benefits: This lighter version of chicken pot pie offers a balanced meal with lean protein from chicken and a variety of vegetables contributing essential vitamins and minerals. The use of reduced-fat ingredients and controlled portion sizes aligns with Weight Watchers guidelines, making it a healthier alternative to traditional recipes.
Q&A:
Can I make this recipe gluten-free?
- Yes, substitute the all-purpose flour and baking mix with gluten-free alternatives. Ensure all other ingredients, such as broth and cream, are certified gluten-free.
Is it possible to prepare this dish in advance?
- Absolutely. You can assemble the pot pie ahead of time and refrigerate it before baking. When ready to serve, bake it in the preheated oven, adding a few extra minutes to the cooking time if needed.