Pizza Pot Pies



1 package active dry yeast ( about 1 T)

1/2 c. warm water

1-1/4 to 1-1/2 c. flour

1 tsp. olive oil

1/2 tsp. salt

1/2 tsp. sugar

Pot Pies:

1 pizza crust

3 c. low-fat marinara sauce

8 oz, cooked chopped chicken breast ( about 2 c.)

2 c. fresh broccoli, cut into bite sized pieces

1-1/2 c. part skim shredded mozzarella cheese

2 tsp. olive oil

1 T. grated Parmesan cheese

8 ramekins ( about 8 oz size)

Directions :


Dissolve yeast in warm water in a large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle

Place dough on a lightly floured surface and knead about 8-10 minutes or until smooth and elastic. Place in a bowl coated with cooking spray. Turn to coat. Cover and let rise in a warm place for 20 minutes.

Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours. Push dough down to deflate and roll.

Pot Pies:

Preheat oven to 400 degrees.

Coat ramekins with cooking spray and place on a baking

In a large bowl, combine marinara sauce, chicken, broccoli and mozzarella. Spoon evenly into ramekins.

Roll out pizza crust and cut 8 circles about 1″ larger than the ramekins. Set circles of dough over ramekins, pressing down to seal.

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Pull dough over edges of ramekins or tuck in.

Brush dough with olive oil and sprinkle with Parmesan cheese.

Bake 20-25 minutes or until crust is golden. Let cool slightly.

  • Weight watchers Smart Points: 5
  • Weight watchers Point Plus: 5

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