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INGREDIENTS:
- Unsalted butter
- 5 tsp, divided
- Uncooked boneless skinless chicken breast
- 1½ pound(s), cut into bite-size chunks
- Celery
- 4 rib(s), medium, thinly sliced (about 2 ½ cups)
- Carrots
- 4 large, chopped (about 2 cups)
- Uncooked onion
- 1 large, chopped (about 1 ¼ cups)
- All-purpose flour
- ¼ cup(s)
- Reduced sodium chicken broth
- 3½ cup(s)
- Frozen baby peas
- 1 cup(s)
- Low fat cream cheese
- 2 oz, softened, cut into ½-inch pieces
- Fresh thyme
- 1 Tbsp, chopped (or to taste)
- Table salt
- ½ tsp, or more to taste
- Black pepper
- ¼ tsp, freshly ground
- Reduced fat crescent roll dough
- 8 oz
Instructions:
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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.
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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.
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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.
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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.
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Serving size: 1/8 of pie (or 1 individual pie)
