Weight Watchers Buttermilk Biscuit–Topped Potpie

Weight Watchers Buttermilk Biscuit–Topped Potpie

Weight Watchers Buttermilk  Biscuit–Topped Potpie


  • 1½ cups reduced-sodium chicken broth
  • ½ cup fat-free half-and-half
  • 2 tablespoons all-purpose flour
  • 1 tablespoon country-style Dijon mustard
  • ¼ teaspoon black pepper Pinch of cayenne
  • 1 tablespoon unsalted butter
  • 1 small red onion, chopped
  • 4 celery stalks, diced
  • 2 cloves, minced
  • ½ teaspoon dried savory or thyme
  • 2 cups frozen mixed vegetables (corn, carrots, peas, and green beans), thawed
  • 1½ cups diced cooked chicken breast
  • 1 (6-ounce) package refrigerated buttermilk biscuits


  1. Preheat the oven to 425°F. Spray a 3-quart shallow baking dish with nonstick spray.
  2. Whisk together the broth, half-and-half, flour, mustard, black pepper, and cayenne in a glass measure until blended.
  3. Melt the butter in a large nonstick skillet over medium heat. Add the onion, celery, garlic, and savory; cook, stirring, until softened, about 5 minutes. Stir in the mixed vegetables and chicken and cook until heated through, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes.
  4. Pour the chicken mixture into the baking dish. Arrange the biscuits on top, spacing them evenly. Bake until the filling is bubbly and the biscuits are golden brown, 10–12 minutes.

See more: