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Cold weather means blankets, snuggles and comfort food. And what screams comfort food more than chicken pot pie? This chicken pot pie recipe is so delicious and only 7 Points Plus on Weight Watchers!

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


  • 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


  • 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.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!