Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans), thawed
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups reduced-sodium chicken broth
- 1 cup fat-free milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Cooking spray
- 1 package refrigerated reduced-fat crescent roll dough
Instructions:
- Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
- In a large skillet, melt the unsalted butter over medium heat. Add diced onion and celery, cooking until softened.
- Stir in the all-purpose flour, creating a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth and fat-free milk. Continue whisking until the mixture thickens.
- Add the shredded cooked chicken, mixed vegetables, dried thyme, salt, and pepper. Stir to combine all ingredients.
- Pour the chicken and vegetable mixture into the prepared baking dish, spreading it evenly.
- Unroll the refrigerated crescent roll dough and place it over the chicken and vegetable mixture to create a crust.
- Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbly.
- Allow the Chicken Pot Pie Bake to cool for a few minutes before serving.
WW Points (Approximate per Serving):
The points can vary based on ingredients and portion sizes. For a typical serving size (1/8th of the dish), it’s 7 WW points
