RCI-BR.006.0373.001

Weight Watchers Chicken Pot Pie

Contributed by Catsrecipes Y-Group * WW points: 5 * Ser

nut-free
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Bring water, dry white wine, and crumbled chicken bouillon cubes to a boil in a large pot, then add the boneless, skinless chicken breast.
2
Reduce heat and simmer the chicken for 12-15 minutes until fully cooked through, then remove and let cool slightly before cutting into bite-sized pieces.
15 minutes
3
Strain the cooking liquid into a bowl and set aside, discarding any solids; reserve 1½ cups of the broth.
4
Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until softened, about 3-4 minutes.
4 minutes
5
Add the chopped carrots to the skillet and cook for 2-3 minutes, stirring occasionally.
3 minutes
6
Sprinkle the white all-purpose flour over the vegetables and stir constantly for 1 minute to create a light roux.
1 minutes
7
Gradually pour in the reserved 1½ cups of chicken broth while stirring to avoid lumps, then add the fat-free evaporated milk and stir until smooth.
1 minutes
8
Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened, then add the frozen green peas, drained canned white corn, and cooked chicken pieces.
3 minutes
9
Stir gently to combine all ingredients and heat through for about 1-2 minutes, then transfer the filling to a 9-inch pie dish.
2 minutes
10
Preheat the oven to 375°F (190°C) and arrange the 6 sheets of phyllo dough over the filling, brushing lightly between sheets if desired for crispness.
3 minutes
11
Bake the pot pie for 15-18 minutes until the phyllo dough is golden brown and crispy.
17 minutes
12
Remove from the oven and let rest for 3-5 minutes before serving to allow filling to set slightly.

What Makes This Variant Distinct

  • Original variant

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