Creamy chicken pot pie | Recipes | WW USA

Name: Creamy chicken pot pie | Recipes | WW USA
Total time: 70 min
Ingredients: 5 tsp Unsalted butter, divided; 1 1/2 pound(s) Uncooked skinless boneless chicken breast, cut into bite-size chunks; 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); 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, softened, cut into ½-inch pieces; 1 Tbsp 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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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Creamy chicken pot pie & see the Points value of this great recipe.

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Ingredients

5 tsp Unsalted butter, divided
1 1/2 pound(s) Uncooked skinless boneless chicken breast, cut into bite-size chunks
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)
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, softened, cut into ½-inch pieces
1 Tbsp 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