Individual Creamy Chicken Pot Pies - 8 Smartpoints

Individual Creamy Chicken Pot Pies – 8 Smartpoints

Individual Creamy Chicken Pot Pies – 8 Smartpoints
7PointsPlus Value
8 Smartpoints
Prep time: 25 min
Cook time: 43 min
Other time: 0 min
Serves: 8
Reduced-fat crescent roll dough makes a super-easy rustic topping for this all-time-favorite comfort food.


  • 5 tsp unsalted butter, divided   
  •   1 1/2 pound(s) uncooked boneless skinless chicken breast(s), cut into bite-size chunks   
  •   4 rib(s) (medium) uncooked celery, thinly sliced (about 2 ½ cups)   
  •   4 large uncooked carrot(s), diced (about 2 cups)   
  •   1 large uncooked onion(s), chopped (about 1 ¼ cups)   
  • 1/4 cup(s) all-purpose flour   
  •   3 1/2 cup(s) reduced-sodium chicken broth   
  •   1 cup(s) frozen baby peas   
  • 2 oz low fat cream cheese   
  • 1 Tbsp fresh thyme, chopped (or to taste)   
  • 1/2 tsp table salt, or more to taste   
  • 1/4 tsp black pepper, freshly ground   
  • 8 oz reduced fat crescent roll dough   


  • 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. Yields 1 pot pie per serving.


  • 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 PointsPlusvalues).

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

Make sure you’re following The for the latest recipes!
Facebook | Pinterest | Instagram

My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

Share This Post