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Crock Pot Chicken Pot Pie – WW Friendly| Low-Carb

Updated on 6 min read
image 328 High Protein Diet, High Protein Recipe, Low-Carb, Recipe

WW-Friendly Low-Carb Crock Pot Chicken Pot Pie – Creamy, comforting shredded chicken and vegetables slow-cooked to perfection, topped with light golden protein biscuits for a cozy meal that fits your goals.

image 328 High Protein Diet, High Protein Recipe, Low-Carb, Recipe

Servings & Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours (Low) or 4 hours (High)
  • Total Time: Up to 7 hours

Estimated WW Points

Approximately 4–5 Points per serving (may vary by plan and specific brands used).

Dietary Badges

WW-Friendly | Low-Carb | High-Protein | Lightened Comfort Food | Family-Friendly

Ingredients

Protein

  • 2 pounds boneless, skinless chicken breasts (trimmed of visible fat)

Creamy Light Sauce

  • 1 cup plain nonfat Greek yogurt
  • ½ cup reduced-fat cream cheese (softened)
  • 1 cup low-sodium chicken broth
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley

Vegetables

  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1 cup diced celery
  • ½ cup diced onion

Seasonings

  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon salt (optional, to taste)

Biscuit Topping (Light Protein Drop Biscuits)

  • 1 cup almond flour
  • ½ cup plain nonfat Greek yogurt
  • 1 egg
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  1. Prepare Slow Cooker: Lightly coat the crock pot with non-stick spray.
  2. Season Chicken: Arrange chicken breasts in a single layer. Sprinkle with 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon pepper.
  3. Mix Sauce: In a bowl, whisk Greek yogurt, cream cheese, broth, thyme, and parsley until smooth. Spread evenly over chicken.
  4. Add Vegetables: Layer peas, carrots, celery, and onion on top. Sprinkle with remaining seasonings.
  5. Cook: Cover and cook on Low for 6–7 hours or High for 4 hours, until chicken is tender and shreds easily.
  6. Shred & Combine: Use two forks to shred chicken directly in the crock pot. Stir well to create a thick, creamy filling.
  7. Prepare Biscuits: Preheat oven to 375°F (190°C). Mix almond flour, baking powder, and salt. Stir in yogurt and egg until a soft dough forms. Drop spoonfuls onto a lined baking sheet. Bake 12–14 minutes until lightly golden.
  8. Serve: Spoon filling into bowls and top with one biscuit per serving.

Additional Notes

  • Using chicken breast keeps the recipe lean and lowers Points.
  • For thicker sauce without added Points, stir in ½ teaspoon xanthan gum during the last 20 minutes.
  • Naturally lower in carbs than traditional pot pie and significantly lighter than versions made with canned condensed soup.

Introduction

Traditional chicken pot pie is comfort food at its finest—but it’s often heavy in both carbs and Points. This slow cooker version keeps the creamy texture and hearty flavor while lightening the sauce and swapping traditional pastry for a protein-forward, lower-carb biscuit. It’s cozy enough for Sunday dinner but smart enough for everyday tracking.

Step-by-Step Cooking Guide

Stage 1: Build the Base

Placing the chicken on the bottom ensures even cooking and full moisture absorption. Spreading the creamy mixture evenly helps prevent dry spots.

Tip: If the cream cheese isn’t fully softened, microwave it briefly so it blends smoothly.

Stage 2: Slow Cooking

Cooking low and slow develops deeper flavor while keeping chicken tender.

Visual cue: Chicken should shred effortlessly and appear opaque throughout.

If sauce looks thin before shredding, it will thicken once mixed together.

Stage 3: Shredding & Thickening

Shred directly in the pot and stir thoroughly. The yogurt and cream cheese create a naturally creamy consistency without flour or canned soup.

For extra thickness without added Points, leave the lid slightly ajar during the last 20 minutes.

Stage 4: Baking the Light Biscuits

These protein biscuits provide the nostalgic topping without a traditional flour crust.

Visual cue: Tops should be lightly golden and firm to the touch.

If slightly soft in the center, bake 1–2 minutes longer.

Ingredient Details & Substitution Tips

Chicken Breast

Zero Points on most WW plans, making it the ideal protein base.

Substitute: Trimmed chicken thighs for richer flavor (Points may increase).

Nonfat Greek Yogurt

Adds creaminess and boosts protein while keeping fat and Points low.

Substitute: Fat-free plain skyr for similar results.

Reduced-Fat Cream Cheese

Provides structure and richness without excessive fat.

Lower-Point Option: Replace half with additional Greek yogurt.

Almond Flour

Lower in carbs than all-purpose flour.

Alternative: Use whole wheat flour for lower cost (carbs increase and Points may adjust).

Vegetables

Classic pot pie vegetables add bulk and fiber.

Lower-Carb Option: Replace carrots with mushrooms or zucchini.

Recipe Variations & Serving Suggestions

Flavor Variations

  • Add ½ teaspoon poultry seasoning for classic pot pie flavor.
  • Stir in fresh chopped parsley before serving for brightness.
  • Add diced mushrooms for extra volume with minimal Points.

Dietary Variations

  • Dairy-Free: Use dairy-free yogurt and light dairy-free cream cheese (recalculate Points).
  • Extra Low-Carb: Skip carrots and peas, increase celery and mushrooms.

Serving Suggestions

  • Serve in individual ramekins for a traditional pot pie feel.
  • Pair with a crisp side salad dressed with lemon vinaigrette.
  • Add cracked black pepper on top just before serving for depth.

Storage & Make-Ahead Information

Storage

Refrigerate in airtight containers for up to 4 days.

Freezing

Freeze filling only (without biscuits) for up to 2 months.

Reheating

Reheat on stovetop over medium-low heat, stirring occasionally. Add a splash of broth if needed.

Make-Ahead Tip

Prepare filling one day ahead; bake biscuits fresh before serving for best texture.

Quality Note

Biscuits soften in the fridge. For best texture, reheat briefly in the oven.

Nutrition Facts (Estimated Per Serving)

Calories: 360
Protein: 44g
Carbohydrates: 14g
Fat: 14g
Fiber: 3g

Estimated WW Points: 4–5 per serving (varies by tracking method and brands used)

Dietary Highlights:
High-Protein | Lower-Carb than Traditional Pot Pie | WW-Friendly

Allergens: Contains dairy, eggs, tree nuts (almonds).

Frequently Asked Questions

Q: Can I skip the biscuit topping?
Yes. The filling alone lowers carbs and Points further.

Q: Why is my filling watery?
Vegetables release moisture during cooking. Let it cook uncovered for the last 20–30 minutes or stir in xanthan gum.

Q: Can I use frozen chicken?
For food safety, thaw chicken before adding to the slow cooker.

Q: Can I cook biscuits on top in the crock pot?
Low-fat biscuits will not bake properly in a moist slow cooker environment. Oven baking ensures structure.

Personal Notes

This version was created to keep the cozy feeling of chicken pot pie while fitting into a balanced lifestyle. After testing multiple lighter sauce combinations, Greek yogurt proved to deliver the best creamy texture without sacrificing protein or increasing Points unnecessarily.

Reader Engagement

If you try this WW-friendly version, share how you customized it. Leave a rating and comment with your Point calculation and favorite variations. Your feedback helps others confidently recreate this lighter comfort classic.

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