Mini Creamy Chicken Pot Pies

Gosh, this cold weather has got me wanting, and craving comfort food.  I don’t know what it is, but I am loving all the things that will warm up my cold soul.  Ok, that is a bit dramatic, but I am loving cooking things that are easy to do, but also will warm me up on these cold nights.  Sometimes a husband, a blanket, and a fluffy cat just aren’t enough.

We were at a wedding this past weekend, so that threw off my whole weekend-meal-planning that I normally do.  The wedding was obviously worth it, but the weather here decided to be a pain on Monday.  It was raining as I left work and I made it to the store unscathed.  As I’m driving home, the rain starts pounding a little bit harder.  I’m not thinking much of it; I just wanted to get home and start getting dinner started.  Well, I pop my trunk when I finally make it to our house, and a delouge occurs.  I get completely soaked as I hurry up the stairs with my arms full of groceries.  How those bags didn’t break, I will never know.

Related:  Feta and Sundried Tomato Turkey Meatloaf

After barely surviving this crazy weather, I decide to make these creamy chicken pot pies, because why not?  I need some comfort food in my life since I am soaked to the bone, so it totally makes sense, right?  I had dinner cooked and on the table in 30 minutes you guys.  It’s that quick and easy…and saved me from a sad night of getting rained on.

Mini Creamy Chicken Pot Pies

This recipe is 6 SmartPoints per serving, 1 ramekin.

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 8 servings

Author: Dash of Herbs

Ingredients

• 1 Tablespoon light butter
• 1 1/2 lbs precooked chicken breasts cubed
• 4 stalks celery chopped
• 4 medium carrots chopped
• 1 medium onion chopped
• 1/4 cup flour
• 3 1/2 cups reduced fat chicken broth
• 1 cup frozen peas
• 3 oz low fat or light cream cheese
• 1 Tablespoon fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 canister low fat crescent rolls

Instructions

• Preheat oven to 400 degrees.
• Melt 1/2 T butter in a non-stick pan over medium-low heat. Add the chicken and cook until cooked through, about 8 minutes. Set the cooked chicken aside.  Melt the remaining butter and add in the onion, celery and carrots and cook stirring occasionally until the veggies start to soften.
• Reduce heat and add in the flour. Make sure to coat all the veggies with the flour. Stir in the broth and bring to a boil.  Reduce the heat to medium and simmer for 5 minutes, stirring constantly. Add in peas, cream cheese, thyme, salt and pepper.
• Stir until the mixture is thickened and the veggies are tender, about 8 minutes. Add the chicken back in and stir until heated through.
• Divide the mixture into the 8 ramekins. Put one uncooked crescent roll on each of the ramekins.  Bake for about 10 minutes. Remove from the oven and let cool about 5 minutes.

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