Week 11 | Recipe 11: Individual Creamy Chicken Pot Pies

Week 11 | Recipe 11: Individual Creamy Chicken Pot Pies

This recipe is pretty quick to throw together and easily changeable as you want- as of late, I’ve been working on losing some weight and this recipe was adaptable to a “low-fat” version, see my notes for changes. It is a comfort dish- which I was craving lately. You can also make it in a larger casserole {which I had to do- since in my hurried state of mind to make room in our kitchen when we moved in, I donated our small ramekins… grr!!!} or keep it individual, whatever works for you!

The truth is- Jeff really liked this recipe as in he ate more than I did “liked it”. Haha- which is such a comfort and makes my heart happy and my tummy!

Individual Creamy Chicken Pot Pies

Prep time: 25 minutes
Cooke time: 43 minutes
Total time: 70 minutes

Serves 8


  • 5 tsp unsalted butter, divided
  • 1 12 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)
  • 14 cup(s) all-purpose flour
  • 3 12 cup(s) chicken broth
  • 1 Tbsp fresh thyme, chopped (or to taste)
  • 12 tsp table salt, or more to taste
  • 14 tsp black pepper, freshly ground
  • 8 oz crescent roll dough
  • 1 cup Green Giant Whole kernel sweet corn
  • 2 oz cream cheese
  • 1Tbsp minced garlic


  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 corn, 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.

    Yields 1 pot pie per serving.

    *I used corn instead of peas, which the original recipe called for. For those of you that know me- I don’t do peas, so they aren’t really around our house. I had corn, I love corn, that’s what I added.

    *Don’t have 8 ramekins or custard cups? Just spoon the filling into an 11 x 9-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.
    *“Healthy” version: use reduced-sodium chicken broth, reduced fat crescent rolls, reduced fat cream cheese… I made the “healthy” version and we both really liked it! I should’ve added a touch more salt and pepper while cooking- but upon dishing out the pot pie- I just added more then.

   Here’s to having comfort food- while still eating healthy! Let me know what you changed and how delicious it is!



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