Easy Chicken Pot Pie

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What’s more soul-warming than a savory, chunky, homemade Chicken Pot Pie with a rich, creamy filling loaded with chicken and tons of nutritious vegetables? This one skillet meal is topped off with a fast and easy crescent roll crust, is Weight Watcher friendly, and perfect for a quick weeknight meal. Lazy comfort food at it’s best!

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Golden Easy Chicken Pot Pie cut pie style in a cast iron skillet

Homemade Chicken Pot Pie – A Family Favorite!

This recipe is one of my favorites to feed my hamburger, Queso, Gumbo loving family. I love it when I can sneak something healthy into our diet without them even knowing it. Thanks to the 98% fat free Cream of Mushroom Soup and the Reduced Fat Crescent Rolls this recipe cuts the traditional Chicken Pot Pie calorie and fat count by more than half.

Print Recipe
close up of chicken pot pie in the cast iron skillet

Ingredients you need:

Most of these items you probably already have on hand. The others that you don’t are very commonly found in most stores.

  • onion
  • celery
  • garlic 
  • butter
  • Fresh Thyme – 3 inch long sprigs or 1 tsp Dried Thyme
  • fresh mushrooms, canned or jarred
  • frozen peas & carrots
  • frozen shredded hash brown potatoes
  • flour
  • Roasted Garlic Boullion Paste
  • Cream of Mushroom soup – reduced fat
  • store bought rotisserie chicken
  • Reduced Fat Cresent Rolls
picture of ingredients with name labels

Ingredient Sub Suggestions:

  • If you have regular chicken breast on hand cook that up instead of going to the store just to buy a rotisserie chicken…just be sure you cook it and cube it up before you put it in your pie.
  • Use fresh carrots and potatoes if you have those instead of frozen. Just shred a whole potato like you would grate cheese.
  • Cream of Chicken, Cream of Potato, or Cream of Celery would be delicious as a substitute for Cream of Mushroom.
  • If your store doesn’t have the Roasted Garlic Boullion paste then use a tbsp of garlic powder and salt and pepper to taste.
  • No chicken broth on hand; use water or veggie broth.
  • If you want a flakier crust use store bought pie dough, frozen puff pastry, Filo dough, or biscuit dough. Note: if you use any of these the point count will most likely increase.
  • And, of course, if you don’t have fresh mushrooms, omit them entirely or use canned or jarred.
single piece of chicken pot pie on a clear plate with a fork

Easy, Fast, One Skillet Cooking Steps

This Chicken Pot Pie couldn’t be any easier to make. Follow the steps below and sit back and savor the compliments you are about to receive!

STEP 1… Preheat oven to 350°. Chop 1/2 onion, 3 cloves of garlic, 3 stalks of celery, and the fresh mushrooms. Set aside.

STEP 2… Spray cast iron skillet with spray oil. Add Tbsp of butter. Heat on medium heat until butter starts to bubble.

overhead of celery, onion, thyme and butter in a skillet

STEP 3… Add cut veggies except mushrooms to skillet. Add fresh thyme leaves. Stir until just getting soft. Add mushrooms and stir until all veggies are soft. Add frozen peas and carrots and shredded hash browns. Stir to incorporate.

STEP 4… Sprinkle flour on top of veggies and stir. Add chicken broth and garlic paste, stir until everything is just mixed through. Turn off heat. Add cream of mushroom soup and stir until everything mixed together.

steps 1 ,2, 3 of making the chicken pot pie filling

STEP 5… Add cut up chicken and mix. Let mixture set for about 10 minutes off the burner to cool.

STEP 6… Roll out cresent rolls and lay on top of the mixture. Spread out covering the pie filling. The size of your pan will determine if you can create a crusty edge overlapping the rim.

Note: the dough will get warm and a little flimsy…WORK FAST ON THIS PART!

Steps 4,5,6 of making the chicken pot pie

Bake for 20-25 minutes or until golden brown.

ENJOY!

PRO NOTES:

Chicken Pot Pie Filling Options

If you’re not in the mood for a pie try this filling on pasta, rice, or mashed potatoes!

If you’ve got Thanksgiving left over turkey, replace the chicken with the turkey! Smoked turkey would be absolutely amazing in this!

Lastly, this easy Chicken Pot Pie filling freezes really, really well. Make it up, freeze it, and have it on hand for a quick and easy low calorie meal!

2 served pieces of chicken pot pie and whole pie in the background

More Comfort Food from TTC…

Super easy Italian Queso is one of the best dip you will ever put in your mouth!

Lemon Chicken Orzo Soup is one of the best soups I’ve ever made and it’s become a monthly meal treat…even in the summer!

What is more comforting than a big bowl of Ham and Beans with Cast Iron Skillet Cornbread!

Helpful Items for this recipe:

Easy Chicken Pot Pie

What's more soul-warming than a savory, chunky Chicken Pot Pie with a rich, creamy filling loaded with chicken and tons of nutritious vegetables? This one skillet meal is topped off with a fast and easy crescent roll crust, is Weight Watcher friendly, and perfect for a quick weeknight meal. Lazy comfort food at it's best!
Course dinner, Main Course
Cuisine American, Weight Watchers
Keyword comfort food, cresent rolls, one pot meal, weight watchers
Prep Time 20 minutes
Cook Time 25 minutes
Servings 8
Calories 210kcal

Ingredients

  • 1/2 med chopped onion
  • 3 stalks celery-chopped
  • 3 cloves garlic minced
  • 1 tbsp butter
  • 4 sprigs Fresh Thyme – 3 inch long sprigs or 1 tsp dried thyme
  • 1 cup sliced fresh mushrooms
  • 1 cup frozen peas & carrots
  • 1 cup frozen shredded hash brown potatoes
  • 1 tbsp flour
  • 1 tbsp Roasted Garlic Boullion Paste
  • 1 can Cream of Mushroom soup – reduced fat
  • 3 cups chopped chicken breast or use store bought rotisserie chicken
  • 1 tube reduced fat Cresent Rolls

Instructions

  • Pre heat oven to 350°.
  • Chop 1/2 onion, 3 cloves of garlic, 3 stalks of celery, and fresh mushrooms. Set aside.
  • Spray cast iron skillet with spray oil. Add Tbsp of butter. Heat on medium heat until butter starts to bubble.
  • Add cut veggies except mushrooms to skillet. Add fresh thyme leaves. Stir until just getting soft. Add mushrooms and stir until all veggies are soft.
  • Add frozen peas and carrots and shredded hash browns. Stir to incorporate.
  • Sprinkle flour on top of veggies and stir. Add chicken broth and garlic paste, stir until everything is just mixed through. Turn off heat.
  • Add cream of mushroom soup and stir until everything mixed together.
  • Add cut up chicken and mix. Let mixture set for about 10 minutes off the burner to cool off a bit.
  • Roll out cresent rolls and lay on top of the mixture. Spread out covering the pie filling. The size of your pan will determine if you can create a crusty edge.
  • Bake for 20-25 minutes or until golden brown.
  • Enjoy!

Notes

Weight Watcher Green points = 7
Note: If you don’t have a castiron skillet use a pie pan or oven proof pan. Put together everything in a skillet then transfer to your dish of choice. Follow the crust instructions above.
 

Nutrition

Calories: 210kcal
What's more soul-warming than a savory, chunky Chicken Pot Pie with a rich, creamy filling loaded with chicken and tons of nutritious vegetables? This one skillet meal is topped off with a fast and easy crescent roll crust, is Weight Watcher friendly, and perfect for a quick weeknight meal.  Lazy comfort food at it's best!
What's more soul-warming than a savory, chunky Chicken Pot Pie with a rich, creamy filling loaded with chicken and tons of nutritious vegetables? This one skillet meal is topped off with a fast and easy crescent roll crust, is Weight Watcher friendly, and perfect for a quick weeknight meal.  Lazy comfort food at it's best!
What's more soul-warming than a savory, chunky Chicken Pot Pie with a rich, creamy filling loaded with chicken and tons of nutritious vegetables? This one skillet meal is topped off with a fast and easy crescent roll crust, is Weight Watcher friendly, and perfect for a quick weeknight meal.  Lazy comfort food at it's best!

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