Chicken Pot Pie (Easy)

Introduction: Indulge in the comforting flavors of a classic chicken pot pie with our easy-to-make recipe that’s perfect for busy weeknights. While traditional pot pies may require hours of preparation, our simplified version comes together in just 30 minutes, thanks to a few clever shortcuts. The secret to its golden, flaky crust? Phyllo dough, which adds a delightful crunch without the hassle of making pastry from scratch. Let’s dive into the details of this delicious dish and learn how to create a wholesome meal that the whole family will love.


  • 1 can (10.5 oz) 98% fat-free cream of mushroom soup
  • 1 can (10.5 oz) 98% fat-free cream of chicken soup
  • 1 16 oz. bag frozen mixed vegetables
  • 1 large cooked rotisserie chicken breast, cubed
  • 2 tbsp dry seasoning mix (garlic powder, onion powder, poultry seasoning, black pepper)
  • 1 frozen 9” pie crust (or W-W 2-Ingredient dough)
  • 1 box (16 oz) Athens Phyllo Dough Sheets (5 sheets)
  • 10 sprays of I Can’t Believe It’s Not Butter (or ¼ cup Fleischmanns Light margarine)


  1. Start by chopping the cooked rotisserie chicken breast into small, bite-sized pieces.
  2. In a stockpot, combine the cubed chicken, frozen mixed vegetables, dry seasoning mix, and both cans of soup over medium-high heat. Cook until the chicken and vegetables are heated through and the flavors are well combined.
  3. While the filling cooks, prepare the pie crust. If using a frozen pie crust, simply pre-cook it according to package instructions. Alternatively, follow the steps for making the W-W 2-Ingredient dough (see below).
  4. Once the filling is ready, layer the bottom of a 9” deep round pie baking dish or 8×8 baking pan with the pre-cooked pie crust.
  5. Pour the chicken and vegetable mixture into the prepared pie crust.
  6. Tear the Phyllo dough sheets into small, loosely balled-up pieces and scatter them over the top of the pie filling.
  7. Spray the Phyllo dough balls with the I Can’t Believe It’s Not Butter spray or brush them with melted margarine.
  8. Bake the pot pie at 425°F for 25 minutes, or until the crust is golden brown and crispy.
  9. Remove from the oven and let it cool slightly before serving.

W-W 2-Ingredient Dough:

For those looking for a lighter alternative to traditional pie crust, our W-W 2-Ingredient dough is a game-changer. With just self-rising flour and plain fat-free Greek yogurt, you can create a versatile dough that’s perfect for a variety of recipes, from bagels to pastries to, of course, pot pie crusts.


  1. Preheat your oven to 350°F.
  2. In a medium bowl, combine 1⅓ cups of self-rising flour, 1 cup of plain fat-free Greek yogurt, and a pinch of salt (optional). Stir well with a wooden spoon until just combined.
  3. Knead the dough in the bowl with your hands until smooth, about 2 minutes.
  4. If the dough is too sticky, add more flour, 1 tablespoon at a time, until it’s no longer sticky. Let the dough sit for five minutes to rest.
  5. Divide the dough into 8 equal pieces and roll or shape them into the desired form for your recipe.
  6. Roll out the dough into a circle about 1/4 inch thick and use it to line your pie dish. Pinch up the sides and press down in the middle to form a crust.
  7. Bake the crust for 10 minutes, then remove it from the oven. Increase the oven temperature to 425°F and continue with the pot pie recipe as directed above.


With our quick and easy chicken pot pie recipe, you can enjoy all the comforting flavors of this classic dish without the fuss. Whether you opt for the convenience of a pre-made pie crust or try your hand at making the W-W 2-Ingredient dough, you’ll love the delicious combination of tender chicken, hearty vegetables, and flaky crust. Perfect for a cozy dinner at home or a special occasion with loved ones, this pot pie is sure to become a favorite in your recipe collection. So why wait? Give it a try tonight and savor the warm, comforting goodness of homemade chicken pot pie.

Chicken Pot Pie (Easy)

Prep Time: 10 mins
Cook Time: 25 mins
Servings: 4 ( 4.5 W-W points per serving, if not using bottom pie crust)

This may not be the fanciest Chicken Pot Pie but it’s delicious and can be thrown together in about 30 minutes, making it perfect for weeknight dinners. The secret to the perfectly flaky brown crust is Phyllo dough, but many don’t know that.

* 1 can 98% FF cream of mushroom soup (5 W-W points)
* 1 can 98% FF cream of chicken soup (5 W-W points)
* 1 16 oz. bag frozen mixed vegetables (3 W-W points)
* 1 large cooked rotisserie chicken breast, cubed
* 2 tbsp. dry seasoning mix of garlic powder, onion powder, poultry seasoning, and black pepper to taste
* 1 frozen 9” pie crust (32 W-W points), unless you make the W-W 2-Ingredient dough (follow the W-W recipe below)
* 1 16 oz. box of Athens Phyllo Dough Sheets (5 sheets) 1 W-W point per sheet
* 10 I Can’t Believe It’s Not Butter Sprays ( 0 W-W points) or ¼ cup Fleischmanns Light margarine (4 W-W points)

* Chop chicken breast into small bite size pieces
* To a stock pot mix together chicken, mixed vegetable, dry seasonings, and both cans of soup over medium-high heat. Cook until chicken and vegetables are heated and everything is nice and combined.
* In a 9” deep round pie baking dish or 8×8 baking pan, layer bottom with pie crust (pre-cook 2-ingredient W-W dough, see below)
* Pour in pie mixture
* Cover top with small, loosely balled up sheets of Phyllo dough (Around 15-20 balls, depending on dish size)
* Brush or spray phyllo dough balls with melted butter
* Bake 425 F for 25 minutes
* Serve immediately and Enjoy!

W-W 2 Ingredient Dough

2 Points® value
Total Time: 15 min
Prep: 10 min
Serves: 8 (1/8th of recipe)

This fan-favourite dough is a quick (and healthy!) way to have all your favourite carbs. Our basic version will help you make impressive bagels, pastries, calzones, pizza, and more. Make sure to let your ball of dough rest for five minutes before use so it’s easier to work with. Add dry or fresh seasonings to the dough to add a touch of flavour. Baking times and temperatures vary based on the items being made with the dough but in general, the dough cooks well at 350°F for about 10-15 minutes. Swap in gluten-free self-rising flour for regular self-rising flour, if desired.

1⅓ cup(s) Self-Rising Flour
1 cup Plain fat free Greek yogurt
Pinch of salt (optional)

Preheat oven to 350 degrees. Place flour, yogurt, and salt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky; let sit five minutes. Divide dough into 8 equal pieces and roll or form into the shape for your desired recipe. Flour a rolling pin and roll your dough into a circle, about 1/4 inch thick, add dough depending on size of dish. Place dough in dish or pan and pinch up around the sides, and push down in the middle, to make a crust. Bake crust for 10 minutes then remove dish or pan from oven. Increase oven temp to 425 degrees and continue with Pot Pie recipe above.

Serving size: 1/8th of dough
SERVING SIZE (⅛ of dough) 90 Cal, 0 g Total Fat, 0 g Sat Fat, 259 mg Sod, 16 g Total Carb, 1 g Sugar, 0 g Added Sugar, 1 g Fib, 5 g Prot.

By Admin

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