WW Creamy Chicken Pot Pie

• portions: 8 servings
• temps actif: 25 minutes
• temps total: 1 hour 10 minutes

Ingrédients

5 tsp Unsalted butter; divided

1 ½ Uncooked skinless boneless chicken breast; pound (s)

4 rib(s), medium Celery; thinly sliced (about 2 ½ cups)

4 large Carrots; chopped (about 2 cups)

1 large Uncooked onion; chopped (about 1 ¼ cups)

¼ cup(s) All-purpose flour

3 ½ Reduced sodium chicken broth; cup (s)

1 cup(s) Frozen baby peas

2 oz Low fat cream cheese; softened, cut into ½-inch pieces

1 Tbsp Fresh thyme; chopped (or to taste)

½ tsp Table salt; or more to taste

¼ tsp Black pepper; freshly ground

8 oz Reduced fat crescent roll dough

Instructions

Preheat oven to 400°F. In large pot, melt 1 tbsp butter over medium-high heat and add chicken and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl and set aside.

Melt remaining 2 tsp 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.

Reduce heat to medium-low. Sprinkle vegetables with flour and cook, stirring, until coated, about 1 minute. Stir in broth and bring to boil over high heat, stirring occasionally. Reduce heat to medium and simmer for 5 minutes. Add peas, cream cheese, thyme, salt, and black pepper and simmer, stirring occasionally, until mixture is thickened and vegetables are just tender, about 8 minutes. Stir in chicken and any pan juices and cook until heated through.

Transfer chicken mixture to 12-by-8- inch baking dish. Unroll dough and press at perforations to seal seams. Top baking dish with dough, letting edges hang over sides of dish (if needed). Poke a few holes in dough to allow steam to vent. Bake until filling is bubbly and crust is golden, about 20 minutes.

Serving size: 1/8 of pie