Photo of Individual creamy chicken pot pies by WW

Individual creamy chicken pot pies

SmartPoints® value per serving
Total Time
1 hr 8 min
25 min
43 min
Reduced-fat crescent roll dough makes an almost-effortless rustic topping for this all-time-favorite comfort food. Don’t have eight ramekins or custard cups? Not to worry: Just spoon the filling into an 11 x 7-inch baking dish. Unroll the crescent dough and press at the perforations to seal. Top the baking dish with the full sheet of dough, letting the ends hang over the sides of the dish (poke a few holes in crust). Bake until the filling is bubbly and the crust is golden, about 11 to 13 minutes. For a decorative touch, sprinkle the dough with fresh thyme leaves before baking.


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, softened, cut into ½-inch pieces

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 400°F. In large pot, melt 1 tbsp butter over medium-high heat and add chicken and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl and set aside.
  2. Melt remaining 2 tsp 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.
  3. Reduce heat to medium-low. Sprinkle vegetables with flour and cook, stirring, until coated, about 1 minute. Stir in broth and bring to a boil over high heat, stirring occasionally. Reduce heat to medium and simmer for 5 minutes. Add peas, cream cheese, thyme, salt, and black pepper and simmer, stirring occasionally, until mixture is thickened and vegetables are just tender, about 8 minutes. Stir in chicken and any pan juices and cook until heated through.
  4. Evenly divide mixture among eight (8=oz) ramekins or custard cups (about 1 cup filling each).
  5. 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, 11 to 13 minutes.
  6. Serving size: 1 pot pie