Individual Creamy Chicken Pot Pies
- Total Time
Reduced-fat crescent roll dough makes a super-easy rustic topping for this all-time-favorite comfort food.
unsalted butter5 tsp, divided
uncooked boneless skinless chicken breast(s)1 ½ pound(s), cut into bite-size chunks
uncooked celery4 rib(s), medium, thinly sliced (about 2 ½ cups)
uncooked carrot(s)4 large, diced (about 2 cups)
uncooked onion(s)1 large, chopped (about 1 ¼ cups)
all-purpose flour¼ cup(s)
reduced-sodium chicken broth3 ½ cup(s)
frozen baby peas1 cup(s)
low fat cream cheese2 oz
fresh thyme1 Tbsp, chopped (or to taste)
table salt½ tsp, or more to taste
black pepper¼ tsp, freshly ground
reduced fat crescent roll dough8 oz
- Preheat oven to 400ºF.
- Melt 1 tablespoon butter in a large pot over medium-high heat; add chicken and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes. Remove chicken from pot with a slotted spoon; set aside.
- Melt remaining 2 teaspoons butter in same pot over medium-high heat; add celery, carrots and onion and cook, stirring frequently, until vegetables begin to soften, about 5 minutes.
- Reduce heat and sprinkle vegetables with flour; cook, stirring, until vegetables are coated, about 1 minute. Stir in broth; bring to a boil over high heat, stirring occasionally.
- Reduce heat to medium; simmer 5 minutes. Add peas, cream cheese, thyme, salt and pepper; simmer, stirring occasionally, until mixture is thickened and vegetables are just tender, about 8 minutes. Stir in chicken and any accumulated juices; heat through.
- Evenly divide mixture among eight (8 oz) ramekins or custard cups (about 1 cup filling each).
- Unroll crescent dough; carefully separate at perforations. Place 1 piece of triangle dough over each ramekin, letting edges drape over sides (or folding it back over into middle).
- Place ramekins on a rimmed baking sheet; bake until crust is golden and filling is bubbly around edges, about 11 to 13 minutes.
- Serving size: 1 pot pie