Crescent Roll Creamy Chicken Pot Pies
Warm, savory, flaky topped creamy pot pies…one of the ultimate comfort foods and perfect for this chilly time of year. This is one of those dishes that just makes me happy when I cook it, serve it, and of course eat it! Some chicken pot pies can take a lot of time and prep, but this recipe is easy while still using fresh ingredients. I use chopped rotisserie chicken to save time on cooking the chicken. And the secret ingredient to help get that creamy sauce…cream cheese!
The whole family will love these little pies, and is a great way to get your veggies in! The recipe could also be made in a casserole dish if you do not have individual ramekins. I’m generally only cooking for two so I’ll make two ramekins, and either freeze the rest of the filling for later, or eat it as a creamy thick chicken stew for leftovers. Hope you enjoy!
Crescent Roll Creamy Chicken Pot Pies
Ingredients
- 2 cups rotisserie chicken chopped
- 5 tbsp unsalted butter
- 2 cups celery diced
- 2 cup carrots diced
- 1 medium yellow onion diced
- 1 cup frozen baby peas
- 2 cloves garlic minced
- 1/4 cup flour
- 3 1/2 cups reduced sodium chicken broth
- 3 oz reduced fat cream cheese
- 1 tbsp fresh thyme chopped
- plenty salt and black pepper
- 8 oz reduced fat crescent roll dough
Instructions
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Preheat oven to 400 degrees.
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In a large skillet or dutch oven, melt 3 tbsp butter over med-high heat. Add in chopped celery, carrots, and onion. Cook until vegetables begin to soften, about 5-7 minutes. Add in minced garlic, reduce heat and cook for another 1 minute.
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Sprinkle the vegetables with the flour and stir to coat evenly. Cook while stirring for about 1 minute. Stir in the chicken broth and bring to a boil over high heat. Once boiling reduce heat to medium and sauce will start to thicken. Stir in cream cheese and remaining 2 tbsps of butter.
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Stir in peas, thyme, chopped chicken, and season heavily with salt and pepper, tasting often for seasoning. Simmer over med-low heat for about 5 minutes.
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Divide evenly into 4 ramekins. Unroll crescent dough onto a work space. Press 2 triangles together to make 1 square. Repeat to make 4 squares, and place each square over each individual ramekin. Bake at 400 for 10-12 minutes or until golden brown. Brush with butter if desired. Enjoy!
Recipe Notes
I often am only making this recipe for two of us so I'll make 2 ramekins and serve with remaining baked crescent rolls. You can also make this as one casserole and place crescents over the top of the casserole dish.
I usually throw in a few dashes of seasoned salt instead of regular salt for added zip.
This freezes well and the recipe can easily be doubled for later use. Also great served as a stew without the crescent top; serve it up with a crusty french baguette or dinner rolls!
2 Comments
Ruth Brittain
I made these last night- Absolutely Amazing!! I just wish I had made these sooner. Will definitely be adding this to our rotation!
Laura Doerr
So good right!? Thanks for making! Reminds me…I need to get this on the rotation again too!