Skinny Chicken Pot Pie Recipe

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It’s officially fall and it’s all about comfort foods. Chicken pot pie is considered the ultimate comfort food! It’s a savory pie filled with a luxurious chicken stew. This skinny chicken pot pie recipe has only 266 calories, 6 grams of fat and 7 Weight Watchers POINTS PLUS per serving! It doesn’t need the top and bottom crust either. It’s served spooned onto a plate or bowl and garnished with a flaky biscuit.

Prep time:
Cook time:
Servings: 8 servings


Cost per serving $1.20 view details
  • 3 cups Swanson’s reduced-sodium chicken broth
  • 1½ cups onions, chopped
  • 1 cup potato, peeled and cubed (½ inch cubes)
  • 1 cup sweet potato, peeled and cubed (½ inch cubes)
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, sliced
  • 1 lb chicken breasts (boneless, skinless), cut into bite-size pieces
  • 1½ cups frozen peas (not defrosted)
  • 1½ cup reduced-fat milk
  • ½ cup plus 1 tablespoon all purpose flour
  • 2 tablespoons fresh thyme, chopped or 1 teaspoon dried
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit)


  1. Preheat oven to 350 degrees. In a large pan, add the chicken broth and bring to a boil.
  2. Stir in the onions, potato, sweet potato, carrots, and celery. Bring back to a boil, reduce heat and cover. Simmer for 6 minutes.
  3. Add the chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn the heat to simmer, cover, and cook for 5 minutes.
  4. Place a colander into a large bowl. Pour the chicken, vegetables and broth into the colander. Add the strained broth back to the pan. Set aside the chicken and vegetables.
  5. In separate small bowl, add the flour. Gradually add the milk to the flour stirring with a whisk, until well blended.
  6. Increase the heat to medium with the broth. Stir in the milk/flour mixture with a whisk. Cook for 5 minutes or until thicken. Stir often.
  7. Add back the chicken and vegetables, along with the thyme, salt and pepper. Mix well.
  8. Coat an 11 x 7 baking dish (see Shopping Tip) with cooking spray and pour in the chicken stew.
  9. Open the package of biscuits, separate them and place on top of the chicken stew. Line them evenly over the top.
  10. Place the pie on a foil lined baking sheet and bake for 14 minutes until the biscuits are golden brown.
  11. To serve, spoon into each bowl and top with one biscuit. There will be two extra biscuits for whoever desires.
  12. Serves 8 (each serving, ⅛ of recipe and 1 biscuit)
  13. For more skinny recipes, please join me at


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Nutrition Facts

Amount Per Serving %DV
Serving Size 293g
Recipe makes 8 servings
Calories 205  
Calories from Fat 54 26%
Total Fat 5.99g 7%
Saturated Fat 2.13g 9%
Trans Fat 0.05g  
Cholesterol 34mg 11%
Sodium 527mg 22%
Potassium 431mg 12%
Total Carbs 23.3g 6%
Dietary Fiber 3.2g 11%
Sugars 7.07g 5%
Protein 14.26g 23%
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  • Stacey Maupin Torres
    I love this "skinny" variation on one of my favorite dishes. Always in search of lighter varieties, this is perfect for the coming cooler season. Thank you for sharing.


    • Skinny Kitchen with Nancy Fox
      September 23, 2012
      SKINNY FACTS: For 1 serving (each serving, ⅛ of recipe and 1 biscuit)
      266 calories, 6g fat, 38g carbs, 20g protein, 4g fiber, 653mg sodium, 8g sugar

      Weight Watchers (old points) 5
      Weight Watchers POINTS PLUS 7

      For more skinny recipes, please join me at

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