Individual Creamy Chicken Pot Pies

Total Time
1 hr 8 min
25 min
43 min
Reduced-fat crescent roll dough makes a super-easy rustic topping for this all-time-favorite comfort food.


unsalted butter

5 tsp, divided

uncooked boneless skinless chicken breast(s)

1½ pound(s), cut into bite-size chunks

uncooked celery

4 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 flour

¼ cup(s)

reduced-sodium chicken broth

3½ cup(s)

frozen baby peas

1 cup(s)

low fat cream cheese

2 oz

fresh thyme

1 Tbsp, chopped (or to taste)

table salt

½ tsp, or more to taste

black pepper

¼ tsp, freshly ground

reduced fat crescent roll dough

8 oz


  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Evenly divide mixture among eight (8 oz) ramekins or custard cups (about 1 cup filling each).
  7. 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).
  8. Place ramekins on a rimmed baking sheet; bake until crust is golden and filling is bubbly around edges, about 11 to 13 minutes.
  9. Serving size: 1 pot pie


Don’t have 8 ramekins or custard cups? Not to worry: Just spoon the filling into an 11 x 7-inch baking dish. Unroll crescent dough and press at perforations to seal. Top baking dish with full sheet of dough, letting ends hang over sides of dish (poke a few holes in crust). Bake until filling is bubbly and crust is golden, about 11 to 13 minutes. For a decorative touch, sprinkle dough with fresh thyme leaves before baking.For a sophisticated touch, substitute ½ cup of the broth for white wine (could impact SmartPoints value).

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