Weight Watchers Mini Chicken Pot Pies Recipe
These Weight Watchers mini chicken pot pies are the perfect cozy, low-point comfort food. Creamy, savory, and portion-controlled, they deliver all the warmth of classic pot pie in a guilt-free form. Easy to make, freezer-friendly, and family-approved — they’ll quickly become a staple in your weekly meal plan.
Ingredients
- 1½ cups shredded cooked chicken breast
- 1 cup frozen mixed vegetables
- ½ cup fat-free Greek yogurt
- ½ cup fat-free cream of chicken soup
- 1 tsp olive oil optional
- Garlic & onion powder salt, pepper
- 1 tube reduced-fat biscuit dough
- 1 egg for brushing, optional
Instructions
- Preheat oven to 375°F. Spray muffin tin or ramekins.
- Sauté mixed veggies in olive oil for 3 minutes. Add chicken, yogurt, and soup; season to taste.
- Press biscuit dough into muffin cups. Fill each with chicken mixture.
- Top with remaining dough (optional). Brush with egg wash.
- Bake 18–20 minutes until golden.
- Cool 5 minutes before removing. Serve warm and enjoy!