Chicken Pot Pie, Skinny-fied | WW Points | Skinny Kitchen (2024)

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Why You’ll Love This Chicken Pot Pie, Skinny-fied

My low-calorie skinnyfied chicken pot pie offers the best of both worlds: comfort food indulgence without the guilt. Imagine that warm, cozy embrace of a classic pot pie, packed with juicy chicken, tender veggies, and a creamy sauce, but lighter on the waistline. It's a win for your taste buds and your health goals!

This lighter version keeps the soul-satisfying flavors intact, thanks to smart ingredient swaps like lean protein, low-fat dairy, and broth-based sauces. It's a perfect example of how you can indulge in your cravings without sacrificing your well-being, leaving you feeling happy, full, and energized, not weighed down. It's a dish that nourishes both your body and your spirit, making it a true winner for comfort food lovers with a health-conscious skinnyfied twist.

Ingredients for Chicken Pot Pie, Skinnyfied

Broth (3 cups):

• Swanson's reduced-sodium chicken broth: Provides the base flavor for the stew without excess sodium. Feel free to substitute with your favorite low-sodium broth, like vegetable or even mushroom for a deeper umami.
• Flavor considerations: Adding herbs like bay leaf, thyme sprigs, or peppercorns to the broth while simmering can enhance the overall flavor.

Vegetables (5.5 cups total):

• 1.5 cups onions, chopped: Adds sweetness and aroma to the base. Dice or finely chop for even distribution and quicker cooking.
• 1 cup potatoes, cubed: Contributes creamy texture and heartiness. Choose starchy potatoes like russets for thickening, or waxy potatoes like Yukon Golds for a firmer bite.
• 1 cup sweet potatoes, cubed: Adds natural sweetness and vibrant color. Similar to regular potatoes, choose based on desired texture.
• 1 cup carrots, peeled and chopped: Offers vibrant color, sweetness, and a slight crunch. Dice or julienne for even cooking.
• 1 cup celery, sliced: Adds a subtle earthy flavor and textural contrast. Slice thinly for even distribution.

Protein (1 pound):

• 1 pound boneless, skinless chicken breasts: Provides the main protein source. Cut into bite-sized pieces for even cooking and distribution. Chicken thighs can be substituted for richer flavor but slightly higher fat content.

Other Key Ingredients:

• 1.5 cups frozen peas: Adds pops of sweetness and vibrant green color. No need to thaw beforehand.
• 1.5 cups reduced-fat milk: Lightens the sauce while still providing creaminess. Use skim milk for an even lighter option.
• ½ cup + 1 tablespoon all-purpose flour: Creates a roux for thickening the sauce. Use whole wheat flour for added fiber and nutrients.
• 2 tablespoons fresh thyme or 1 teaspoon dried: Infuses the dish with an herbal, earthy aroma. Adjust based on preference.
• ¼ teaspoon salt and pepper: Enhances overall flavor. Season to taste after cooking.

Topping:

• 1 package Pillsbury Golden Layer Flaky Biscuits (100 calories each): Provides a classic pot pie topping with reduced calorie count. Feel free to use puff pastry squares or homemade biscuit dough for more customization.

This recipe focuses on using lighter ingredients while maintaining the comforting flavors and textures of a classic chicken pot pie. By using reduced-sodium broth, lean protein, and low-fat milk, the calorie count is kept in check without sacrificing taste or satisfaction. The variety of vegetables adds flavor, nutrients, and textural contrast, making this a well-rounded and enjoyable meal.

How to Make Chicken Pot Pie, Skinnyfied

Preparation (10 minutes):

• Gather your ingredients: Make sure you have all the listed items on hand, including the 11x7 baking dish, cooking spray, whisk, colander, and foil-lined baking sheet.
• Prep the vegetables: Peel and chop the onions, potatoes, sweet potatoes, and carrots. Slice the celery. No need to thaw the frozen peas.
• Cook the broth: Preheat your oven to 350°F (175°C). Pour the chicken broth into a large pan and bring it to a boil over medium heat.

Building the base (12 minutes):

• Add the veggies: Once the broth boils, stir in the chopped onions, potatoes, sweet potatoes, carrots, and celery. Bring the mixture back to a boil, then reduce heat to low, cover the pan, and simmer for 6 minutes.
• Incorporate the protein and peas: Add the chicken pieces and frozen peas to the pan. Break up the chicken pieces slightly for even cooking. Bring the mixture back to a boil, then reduce heat to low, cover, and simmer for another 5 minutes.

Straining and thickening (8 minutes):

• Separate the solids and liquids: Place a colander over a large bowl. Carefully pour the chicken, vegetable, and broth mixture into the colander. This will separate the cooked ingredients from the broth.
• Thicken the sauce: Return the strained broth to the pan and increase the heat to medium. In a separate small bowl, whisk together the flour and milk until smooth. Gradually whisk the milk mixture into the hot broth, stirring constantly.
• Cook until thickened: Continue whisking and cook the sauce for about 5 minutes, or until it thickens to your desired consistency.

Assembling and baking (24-30 minutes):

• Season and combine: Add the cooked chicken, vegetables, thyme, salt, and pepper to the thickened sauce in the pan. Stir everything together to combine.
• Prepare the baking dish: Lightly coat your 11x7 baking dish with cooking spray. Pour the chicken and vegetable mixture into the dish.
• Top with biscuits: Open the package of biscuits and separate them. Gently place each biscuit on top of the chicken mixture, evenly covering the surface.
• Bake until golden: Place the baking dish on the foil-lined baking sheet and bake for 14 minutes, or until the biscuits are golden brown.

5 from 5 votes

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Prep Time 30 minutes mins

Bake Time: 14 minutes mins

Total Time 44 minutes mins

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