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Creamy chicken pot pie

Creamy chicken pot pie

6
Points®
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
8
Difficulty
Moderate
Reduced-fat crescent roll dough makes an almost-effortless rustic topping for this classic American recipe.

Ingredients

Unsalted butter

5 tsp, divided

Uncooked skinless boneless chicken breast

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

Celery

4 rib(s), medium, thinly sliced (about 2 ½ cups)

Carrots

4 large, chopped (about 2 cups)

Uncooked onion

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

Instructions

  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 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. Transfer chicken mixture to 12-by-8- inch baking dish. Unroll dough and press at perforations to seal seams. Top baking dish with dough, letting edges hang over sides of dish (if needed). Poke a few holes in dough to allow steam to vent. Bake until filling is bubbly and crust is golden, about 20 minutes.
  5. Serving size: 1/8 of pie

Notes

You can also make this in eight individual ramekins or custard cups: Divide the filling among the ramekins; unroll and separate the dough at the perforations; place 1 triangular piece of dough over each ramekin; and bake for 11 to 13 minutes.

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