Ingredients: |
Ingredients: 5 tsp unsalted butter divided
1 1/2 pound(s) uncooked boneless skinless chicken breast(s) cut into bite-size chunks
4 rib(s), medium uncooked thinly sliced (about 2 1/2 cups)
4 large uncooked carrot(s), diced (about 2 cups)
1 large uncooked onion(s), chopped (about 1 1/4 cups)
1/4 cup(s) all purpose flour
3 1/2 cup(s) reduced-sodium chicken broth
1 cup(s) frozen baby peas
2 oz low fat cream cheese
1 Tsp fresh thyme, chopped (or to taste)
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground
8 oz reduced fat crescent roll dough
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Directions: |
Directions:Preheat oven to 400 degrees. Melt 1 tablespoon butter in a large pot over medium-high heat; add chicken and cook stirring occasionally, until chicken is just cooked through, about 5 minutes. Remove chicken from pot with a slotted spoon; set aside.
Melt remaining 2 teaspoon butter in same pot over medium-high heat; add celery , carrots, add onion and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Reduced heat and sprinkled vegetables with flour, cook stirring until vegetables are coated about 1 minute. Stir in broth bring to a boil over high heat, stirring occasionally. Reduced heat to medium; simmer 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. Stir in chicken and any accumulated juices; heat through.
Evenly divide mixture among eight (8oz) ramekins or custard cups (about 1 cup filling each). Unroll crescent dough; carefully separate at perforations. Place 1 piece of triangle dough over each ramekin, letting edges drape over sides (or folding it back over to middle). Place ramekins on rimmed baking sheet; bake about 11 to 13 minutes. |
This recipe for Creamy Chicken Pot Pie is from