1 large uncooked onion(s), 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
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
Preheat oven to 400ºF.
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;
Melt remaining 2 teaspoons 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 and sprinkle vegetables with flour; cook, stirring,
until vegetables are coated, about 1 minute. Stir in broth; bring to a
boil over high heat, stirring occasionally.
Reduce 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 (8 oz) 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 into middle).
Place ramekins on a rimmed baking sheet; bake until crust is golden
and filling is bubbly around edges, about 11 to 13 minutes. Yields 1 pot
pie per serving.
Don’t have 8 ramekins or custard cups? Not to
worry: Just spoon the filling into an 11 x 7-inch baking dish. Unroll
crescent dough and press at perforations to seal. Top baking dish with
full sheet of dough, letting ends hang over sides of dish (poke a few
holes in crust). Bake until filling is bubbly and crust is golden, about
11 to 13 minutes.
For a decorative touch, sprinkle dough with fresh thyme leaves before baking.