Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. SmartPoints and PointsPlus are trademarks of Weight Watchers International, Inc.
Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight
Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not
warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First
Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical
conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Mini Chicken Pot Pies
5 SmartPoints Per Serving
1 1/2 cups chopped cooked chicken
1 can (10.75 ounces) 98% fat free cream of chicken soup
1 1/2 cups frozen mixed vegetables, thawed
1/2 teaspoon dried thyme (optional)
all purpose flour (for rolling out the biscuits)
1 package (12 ounces) refrigerated biscuits (10 biscuits)
1/2 cup reduced fat shredded cheese
Heat the oven to 350 degrees. Spray 10 cups of a standard (2-1/2-inch) 12-cup muffin pan with
nonstick cooking spray. In a medium bowl, stir together the chicken, soup, vegetables and
thyme (if using).
Sprinkle a little flour on a work surface. Pat the biscuits to flatten. Press the flattened biscuits
into the bottoms and up the sides of the muffin-pan cups. Divide the chicken-vegetable mixture
evenly among the biscuit-lined muffin cups. Lightly press the chicken mixture down so it's
level. Sprinkle each cup with about 2 teaspoons cheese.
Bake for 20 - 25 minutes or until the biscuits are golden brown and the cheese is melted.
Remove from the oven and let the mini chicken pot pies cools in the pan set on a wire rack for
about 5 minutes. Carefully remove the pies from the pan and serve.
Makes 10 Servings (1 Mini Pot Pie Per Serving)
Per Serving: 188 Calories; 4.3g Fat; 11.4g Protein; 25g Carbs; 2g Fiber