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Ww 6 Point Chicken Pot Pie / Pies

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“From WW Magazine. If you like traditional pie crust on top of your potpie, roll the dough a little thinner and let in overlap on the ramekin. If you prefer a softer biscuit top, make the dough just large enough to cover the filling.”

Ingredients Nutrition


  1. Preheat the oven to 425°F.
  2. Spray four (6 oz) ramekins or custard cups with nonstick spray.
  3. To prepare the topping: combine the baking mix, milk, and 1/2 tsp poultry seasoning in a medium bowl.
  4. Stir until a soft dough forms.
  5. Divide into 4 sections and roll each into a ball.
  6. Turn out onto a lightly floured surface and roll each ball into a round about the same size as the ramekin.
  7. Combine vegetable alfredo sauce, asparagus, chicken, sage, and remaining 1/2 tsp poultry seasoning in a small saucepan.
  8. Cook over med-high heat, stirring gently, until the sauce is smooth and bubbling 5-8 minutes.
  9. Spoon into the prepared ramekins.
  10. Top with the rolled biscuit dough.(If making the traditional crust, press dough along the edges of the ramekin to seal. Pierce the top with a fork to vent.).
  11. Bake until pies are lightly browned and filling is bubbly, 10-15 minute.
  12. 6 points per pot pie.

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