This recipe takes a little time but it is so worth it! It's very delicious :-)
Here are the ingredients you will need:
5 teaspoons unsalted butter
1 1/2 pounds chicken breast
4 ribs celery
4 large carrots
1 large onion (I take out approximately what that would be chopped from my frozen prep food)
1/4 cup white flour
3 1/2 cups reduced sodium chicken broth
1 cup frozen peas
2 ounces light cream cheese
1 tablespoon of Thyme ( fresh if you have on hand)
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounce reduced fat crescent roll
Prep veggies by chopping them up.
Melt 1 tablespoon butter in a large pot (I use my dutch oven) over medium-high heat. Cook chicken stirring occasionally until just cooked through. Remove from pot and set aside.
Preheat oven to 400 degrees.
Have adorable, hungry kids entertained while cooking the meal, lol. In this case...homework! :-)
Melt remaining 2 teaspoons butter in same pot over medium high heat, add celery, carrots, onion and cook, stirring frequently until vegetables begin to soften, 5 minutes or so.
Reduce heat and sprinkle vegetables with flour, cook, stirring until vegetables are coated, about a minute. Stir in broth and bring to a boil over high heat stirring occasionally.
Reduce heat to medium, simmer for 5 minutes. Add peas, cream cheese, thyme, salt and pepper; simmer, stirring occasionally until mixture is thickened and vegetables are just tender about 8 minutes or so. Stir in chicken that has been chopped into pieces and heat through.
Divide evenly between 8 ramekins (8 ounce size) Or custard cups (about 1 cup filling)
Unroll crescent dough; carefully separate at perforations. Place 1 piece of triangle over each ramekin, letting edges drape over sides a little or folding them back.
Place ramekins on a rimmed baking sheet, bake until golden and filling is bubbly around the edges, about 11-13 minutes depending on your oven's temperature. Yields 1 pot pie per serving and is 8 smart points for weight watchers.
So delicious! Enjoy!!! :-)