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Mini Chicken Pot Pies

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Some nights I’m not sure what I want to make for dinner. Sometimes, that ends up being the best thing to help me create a new recipe! That’s how I created these mini chicken pot pies.

The other day I posted a recipe for a Caprese Quiche. Since I only used one pie crust for that recipe I had one left over.

Last night I stopped and bought a cooked rotisserie chicken. I already had Healthy Request Cream of Chicken soup and some frozen vegetables.

Once I realized everything I had, I knew I wanted to make chicken pot pie.

Since I wanted to keep it lower in points I decided to make it into mini chicken pot pies.

This recipe is very easy, dinner was made and ready to eat in 30 minutes!

I unrolled the pie crust, then used a 3 inch circular cookie cutter to get 6 mini pie crusts.

I weighed each of the pie crusts, they were .65 ounces each. To calculate the recipe on the WW app I rounded up to 4 ounces.

In a saucepan I added the cream of chicken soup, milk, vegetables and chicken. I also added some garlic powder, salt and pepper.

Once the filling was heated I added it to 4 ounce ramekins. I placed one pie dough piece on top of each one, then used a fork to press the edge of the dough onto the ramekin.

I baked the pot pies for 15 minutes. Since the filling was already heated through I just had to wait for the crust to turn golden brown. This was easy and delicious!

Click here to view your WW Personal Points and track it on your app.

Mini Chicken Pot Pies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Yield: 6 servings (4 points per serving for blue and purple, 6 points per serving for green.)

Click here to view your WW Personal Points and track it on your app.

Course: Main Course
  • 1 pre-made pie crust (I used Pillsbury)
  • 1 can Healthy Request Cream of Chicken soup
  • 1/2 cup skim milk
  • 2 cooked boneless, skinless chicken breasts, shredded
  • 1 cup vegetables of your choice
  • 1/8 teaspoon garlic powder
  • Salt and pepper, to taste
  1. Preheat oven to 400 degrees F.

  2. Unroll the pie crust. Use a 3 inch circle cookie cutter to cut out 6 mini pie doughs.

  3. Add the cream of chicken soup and milk to a medium saucepan. Add the garlic powder, salt and pepper. Stir together, then add the chicken and vegetables.

  4. Fill six (4 ounce) ramekins with the pot pie mixture, then top each one with a pie crust. Use a fork to press the edges of the dough onto the ramekin.

  5. Bake for 15 minutes, or until the crust is golden brown.

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out. 

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Recipe Rating

WW (Weight Watchers) Weekly Meal Plan #139

Saturday 13th of November 2021

[…] Mini Chicken Pot Pies […]

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