WW Mini Chicken Pot Pies

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You can make your WW Mini Chicken Pot Pies in 45 minutes. This dish contains 3 grams of fiber and 210 calories in each serving. For the equipment, you do not need much to prepare your WW Mini Chicken Pot Pies. We will use some lighter ingredients to make your mini pot pies. You will use cooked chicken and vegetables to add to your recipe to make it filling. The instructions to prepare your dish are very simple for you to follow. The outcome of your recipe will be tasty and warm mini pot pies. Prepare them for occasions, family dinners, parties, or a meal for yourself.

STATS:

  • Total duration: 45 minutes
  • Portion size: One mini pie
  • Number of calories: 210 kcal
  • Cook duration: 25 minutes
  • Cuisine: American
  • Course: Main
  • Prep duration: 20 minutes
  • Diet: Weight Watchers
  • Serving: Six

EQUIPMENT:

Oven

  • Small saucepan
  • Cutting board
  • Knife
  • Spoon
  • Mixing bowl
  • Muffin tin

INGREDIENTS:

  • Cooking spray
  • 1 cup cooked and diced lean chicken breast
  • Half cup frozen peas
  • 1/2 cup diced carrots
  • Half cup diced potatoes
  • Quarter cup chopped onion
  • 1/2 cup low-fat milk
  • Two tbsp all-purpose flour
  • 1/4 tsp black pepper
  • Quarter tsp salt
  • 1/4 tsp garlic powder
  • Quarter tsp dried thyme
  • 1 sheet light refrigerated pie crust

INGREDIENT NOTES:

CHICKEN:

  • Chicken will be the main item to add to your recipe. This will give your dish flavor and protein as well. Utilize tofu or lean turkey as an alternative option for your recipe.

POTATOES, CARROTS, AND PEAS:

  • These vegetables will give you the pot pie feeling. You may use the frozen ones if you like. Other ideas for you are zucchini, green beans, and corn.

ONION:

  • Onion will make your dish sweeter and will give a nice smell. Leeks or shallots are a different option for your use.

LOW-FAT MILK:

  • Your dish will feel creamy when you add low-fat milk to it. Low-fat milk will also keep your dish lighter. Unsweetened vegan milk is a good alternative to use instead.

ALL-PURPOSE FLOUR:

  • Adding flour to your recipe will make the batter thicker. Cornstarch can also be another alternative for your use.

SEASONINGS:

  • Seasonings will make the taste of your mini pot pies flavorful. Use parsley or rosemary if you want to.

LIGHT PIE CRUST:

  • Flakiness will come in your dish if you use light pie crust. This ingredient will keep your recipe WW-friendly. Whole wheat crust can also be another choice for your consideration.

COOKING SPRAY:

  • Your WW points will not rise much from using cooking spray. It will help avoid your pies sticking to the muffin tin.

INSTRUCTIONS:

  • Heat your oven to 190°C.
  • Coat the muffin tin with cooking spray.
  • Then take a small pan to cook potatoes, carrots, and onions on moderate heat.
  • Cooking time will be five minutes to make them soft.
  • Now include cooked chicken, peas, thyme, garlic, pepper, and salt.
  • Combine this complete mix.
  • Then add flour to the mixture.
  • Carefully add milk by mixing constantly.
  • Keep cooking till the mix gets thicker.
  • Cut circles from your unrolled pie crust.
  • Add them to the muffin tin.
  • Now add the cooked mix to the pie crust.
  • Place another cut circle on your prepared mini pot pie.
  • Close the edges carefully and slice a little slit above them.
  • Baking time will be 25 minutes for your dish.
  • Cooling time will be 5 minutes before eating.

SERVING SUGGESTIONS:

SALADS:

  • Garden Salad
  • Cucumber Tomato Salad
  • Classic Coleslaw
  • Apple Walnut Salad

VEGETABLES:

  • Roasted Broccoli
  • Roasted Green Beans
  • Garlic Roasted Carrots
  • Roasted Brussels Sprouts

SIDE DISHES:

  • Steamed Green Beans
  • Mashed Cauliflower
  • Corn and Peas
  • Sautéed Spinach

SOUPS:

  • Tomato Basil Soup
  • Vegetable Soup
  • Chicken Noodle Soup

GRAINS:

  • Brown Rice
  • Quinoa Salad
  • Wild Rice
  • Barley Salad

FRUIT:

  • Mixed Berry Bowl
  • Apple Slices
  • Fresh Grapes
  • Orange Slices

TIPS:

  • Avoid filling the crust too much so it does not spill when we bake it.
  • Cool the filling completely so it does not make the crust soft and difficult to handle.
  • Seal the edges properly so the filling does not leak and to get better results.
  • Make a small opening on top so the steam can escape easily and avoid a soggy crust.

STORAGE INFORMATION:

FRIDGE:

  • Include the mini chicken pot pies in the container and store for 4 days.

FREEZER:

  • Cool the baked pot pies and wrap them separately, then freeze for three months.

FAQs:

Can I use leftover chicken in the recipe?

  • Yes, you may add cooked chicken breast after cutting it into small pieces for better results.

How can I make this meal vegan?

  • You may add unsweetened vegan milk instead of low-fat milk for a vegan version.

Are these pot pies good to make earlier?

  • Yes, you may refrigerate the prepared filling early and assemble when needed to bake.

Can I include frozen vegetables in this dish?

  • Yes, you may add frozen peas, carrots, or mixed vegetables as per your preference.

How to make the filling thicker?

  • You may cook the filling for a little longer after adding milk for a thicker texture.

NUTRITIONAL INFORMATION:

Calories: 210 kcal

Net Carbs: 22 g

Total Carbs: 25 g

Fiber: 3 g

Protein: 15 g

Iron: 1.5 mg

Calcium: 45 mg

Sodium: 430 mg

Potassium: 300 mg

Vitamin A: 2,900 IU

WW Points: 6 Points