This Easy Lighter Chicken Pot Pie is packed with so much goodness: tender white chicken breast, veggies, fresh herbs with tons of flavor! A savory comfort meal-perfect for a chilly winter day!

Makes 8 servings

Chicken Pot Pie has always been one my all-time favorite comfort foods! This Easy Lighter Chicken Pot Pie is savory and perfect for a chilly winter day! It’s super delicious and an easy recipe to make. This can be made as a large family-style pie or as individual mini pies.

What ingredients do I need to make this Lighter Chicken Pot Pie?

• Carrots-chopped
• Celery-chopped 
• Onion-diced
• Garlic cloves-minced 
• Fresh thyme-minced. You could use dry thyme but fresh gives this dish some nice flavor.
• Rosemary- minced. You could use dry rosemary but fresh gives this dish nice flavor.
• Light butter- I use Land O’ Lakes light butter made with canola oil 
• All-purpose flour- you can use gluten-free flour, if needed.
• Chicken broth- I like to use low sodium chicken broth 
• Chicken bullion cube or dry bullion
•  Cooked and shredded or diced chicken– I like to use a rotisserie chicken.
• Fat free half and half – you could use milk, if needed.
• Frozen peas
• Salt-to taste 
• Black pepper- to taste 
• Pre-made pie crust- I use Pillsbury premade crusts. I only use one crust for the top to save points, calories, and fat. 
• Egg-for egg wash

How do I make this Lighter Chicken Pot Pie?

Preheat your oven to 375°F degrees. Spray a 9-inch pie dish with nonstick cooking spray. Set aside.

In a medium saucepan, melt the light butter over low to medium heat.

Add carrots and celery and sauté for about 8 minutes. 

Add onion, garlic, and fresh herbs. Cook for another 3 minutes. 

 Whisk in the flour and cook for 1-2 minutes. 

 Slowly add the chicken broth, whisking constantly to avoid lumps.

 Cook until it thickens, about 5-7 minutes.

 Add cooked chicken, chicken bullion, fat free half and half and season with salt and black pepper. Stir until well combined.

Stir in frozen peas. Remove from heat 

 Pour the filling into prepared pie dish or an oven-safe casserole dish.

 Lay the pie crust over the top

tucking the edges under or crimping them around the dish.

Use a knife to cut a few small slits in the crust to allow steam to escape.

Combine egg and 1 tsp water. Whisk until well blended. 

Using a basting brush, brush the top and crust of the pie crust with egg wash. 

Place the pot pie in the oven and bake for 20-25 minutes, or until the crust is golden brown.

Allow the pot pie to cool for 5 minutes before serving.

Can I make these into individual servings instead of a whole pie?

 Yes, you sure can. All you need to do is divide the filling among 8 ramekins or small oven-safe dishes.

 Cut the pie crust slightly larger than the tops of the ramekins. Place the crusts over the filling and crimp the edges.

Bake at 375 degrees for about 18-20 minutes or until crust is golden brown. 

Ingredients:

• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped 
• 1/2 small yellow onion, chopped
• 3 garlic cloves, minced 
• 2 tsp fresh thyme, minced
• 1 tsp fresh rosemary, minced 
• 2 Tbsp light butter made with canola oil 
• 1/2 cup all-purpose flour
•  2 cups chicken broth 
• 1 chicken bullion cube or 1 tsp 
•  2 cups cooked chicken, shredded or diced
• 1/2 cup fat free half and half 
• 1/3 cup frozen peas
• Salt, to taste 
• Black pepper, to taste 
• 1 pre-made pie crust- I use Pillsbury 
• 1 egg, for egg wash 

Directions:

•  Preheat your oven to 375°F degrees. Spray a 9-inch pie dish with nonstick cooking spray. Set aside.
• In a medium saucepan, melt the light butter over low to medium heat. Add carrots and celery and sauté for about 3 minutes. 
• Add onion, garlic, and fresh herbs. Cook for another 8 minutes. 
•  Whisk in the flour and cook for 1-2 minutes. 
•  Slowly add the chicken broth, whisking constantly to avoid lumps.
•  Cook until it thickens, about 5-7 minutes.
•  Add cooked chicken, fat free half and half and season with salt and black pepper. Stir until well combined. Stir in frozen peas. Remove from heat 
•  Pour the filling into prepared pie dish or an oven-safe casserole dish.
•  Lay the pie crust over the top, tucking the edges under or crimping them around the dish.
• Combine egg and 1 tsp water. Whisk until well blended. 
• Using a basting brush, brush the top and crust of the pie crust with egg wash. 
• Use a knife to cut a few small slits in the crust to allow steam to escape.
• Place the pot pie in the oven and bake for 20-25 minutes, or until the crust is golden brown.
• Allow the pot pie to cool for 5 minutes before serving.

Individual Pot Pies:

•  Divide the filling among 8 ramekins or small oven-safe dishes.
•  Cut the pie crust slightly larger than the tops of the ramekins. Place the crusts over the filling and crimp the edges.
• Bake at 375 degrees for about 18-20 minutes or until crust is golden brown. 

Makes 8 ( 18th of 9-inch pan) servings 

7 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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