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Healthy Chicken Pot Pie

This healthy chicken pot pie is a calorie wise, low fat, low carb version that is as tasty and delicious as the original recipe. Nutritious vegetables are combined in a deceivingly creamy, low calorie, low fat filling and is topped off with low calorie, low fat biscuits. Yum!
Course Main Course
Cuisine American
Keyword casserole, chicken breasts, chicken broth, comfort food, fat free half and half, frozen carrots, frozen peas, frozen vegetables, healthy chicken pot pie, reduced fat baking mix
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 people
Calories 328kcal


  • 16 oz boneless, skinless chicken breasts
  • 2 tsp butter substitute
  • 1/4 cup all purpose flour
  • 2 cups chicken broth
  • 1 cup frozen peas, thawed
  • 1 cup frozen carrots, thawed
  • 1/4+1/3 cup fat free half and half
  • 1/2 tsp ground thyme
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup reduced fat pancake and baking mix
  • 1 tbsp dried chopped chives
  • non-stick cooking spray


  • Preheat oven to 400° F.
  • Place chicken breasts in medium saucepan, cover with water and boil until cooked thoroughly.
  • When chicken is thoroughly cooked, remove from heat, drain, coarsely chop and set aside.
  • While the chicken is cooking, make the filling by melting butter substitute in a large skillet over medium heat. Stir in the flour with a fork to blend, making sure all lumps are removed. Cook for 1-2 minutes.
  • Gradually stir in broth, using a whisk or fork to blend, again making sure all lumps are removed. Bring to a boil. Reduce heat to low and simmer 1 minute.
  • Add chicken, peas, carrots, 1/4 cup fat free half and half, thyme, salt and pepper to the filling mixture. Transfer to a pie dish that has been sprayed with non-stick cooking spray.
  • To make the topping, combine baking mix, 1/3 cup fat free half and half and chives in a small bowl. Stir until just blended. Mixture will be stiff.
  • Drop by heaping tablespoons over the filling to form 8 biscuits.
  • Bake 18 to 20 minutes, until biscuits are golden brown and filling is bubbly.


The butter substitute I used is I Can't Believe It's Not Butter.
The reduced fat pancake and baking mix I used is Heart Smart Bisquick.
An alternative to canned chicken broth is adding 1 tsp chicken bullion to 2 cups water.
My best estimate for this recipe on the Weight Watchers Purple plan is 5 points per serving.


Calories: 328kcal | Carbohydrates: 35g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 1266mg | Potassium: 676mg | Fiber: 4g | Sugar: 6g | Vitamin A: 340IU | Vitamin C: 17mg | Calcium: 184mg | Iron: 2mg