WW 2-Ingredient Dough Chicken Pot Pie (Reader Recipe)
Enjoy a lighter take on comfort food with this Chicken Pot Pie using WW 2-Ingredient Dough. Low-calorie, high-protein, and perfect for weight loss.
Calories: 329kcal
Servings:
Ingredients
For WW 2-Ingredient Dough
- 1 cup self-rising flour
- 1 cup greek yogurt plain, non-fat
For Chicken Pot Pie Filling
- 2 cans chunk chicken 12 oz, thoroughly drained, with larger chunks broken up
- 6 tbsp unsalted butter I used 'I can't believe its not butter' spray - taking off the lid and measuring it out
- 1 cup chopped yellow onion medium
- 1 cup thinly sliced carrots medium
- 3 garlic gloves minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth prepared using 2 cubes of Wyler's brand chicken broth as directed on the package.
- ½ cup heavy cream
- 2 tsp fine sea salt or kosher or to taste
- ¼ tsp black pepper
- 1 cup frozen peas do not thaw
- ¼ cup finely chopped parsley and a little more for garnish
- 1 egg beaten for egg wash
Instructions
For WW 2-Ingredient Dough
- To prepare the perfect crust for your chicken pot pie, refer to this WW 2-Ingredient Recipe for detailed instructions on making the dough.
For Chicken Pot Pie
- In a Dutch oven or pot, melt 6 tbsp of butter. Add onions and carrots, sauté 8 minutes over medium heat until soft.
- Add minced garlic and sauté another 3 to 5 minutes
- Add the flour, stirring constantly for 2 minutes. Add chicken broth, heavy cream, mix and bring to a simmer.
- Cooking for 1 minute or until mixture is a thick gravy consistency. Add salt and pepper to taste - it should be well seasoned.
- Add chicken, peas, and the ¼ cup parsley. Stir to combine, then remove from heat to cool slightly while rolling out the crusts. Take 1 dough round and roll it out into a 12-inch diameter circle, and place that in a deep 9-inch pie dish. Spoon in the filling over the bottom crust.
- Roll the second dough round out into a 10-inch diameter circle and place over the filling, folding the excess dough under the bottom crust and crimping the edges of the crusts together to seal them. Make 5 small slits on the top crust to allow steam to escape. Brush the top of the crust with the beaten egg and then sprinkle lightly with salt and pepper.
- Bake at 425 degrees Fahrenheit for 30 to 35 minutes until the top crust is golden brown. Once out of the oven, let rest for 15 minutes before serving.
Notes
Keep watch on the crusts while cooking! The top crust browns sooner than the bottom crust gets completely cooked. If that starts to happen, just lightly place a piece of foil over the top to cover it until the bottom is done.
Nutrition
Calories: 329 kcalCarbohydrates: 27 gProtein: 16 gFat: 18 gSaturated Fat: 10 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 5 gTrans Fat: 0.3 gCholesterol: 78 mgSodium: 1045 mgPotassium: 259 mgFiber: 2 gSugar: 7 gVitamin A: 3874 IUVitamin C: 8 mgCalcium: 47 mgIron: 2 mg
