Skillet Chicken Pot Pie Casserole
Ingredients:
1 lb boneless, skinless chicken breasts, cooked and shredded
2 cups mixed vegetables (carrots, peas, corn, green beans), fresh or frozen
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 cups unsweetened almond milk (or any milk of choice)
1 cup low-sodium chicken broth
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 package refrigerated reduced-fat crescent roll dough
Instructions:
Preheat Oven:
Preheat your oven according to the crescent roll dough package instructions.
Cook Vegetables:
In a large oven-safe skillet, sauté the chopped onion, garlic, and mixed vegetables in olive oil until softened.
Make Roux:
Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Add Liquid:
Gradually whisk in almond milk and chicken broth. Continue to stir until the mixture thickens.
Season:
Add shredded chicken, dried thyme, dried rosemary, salt, and pepper. Stir to combine.
Top with Crescent Rolls:
Unroll the crescent roll dough and place it on top of the chicken mixture in the skillet.
Bake:
Bake according to the crescent roll dough package instructions or until the top is golden brown.
Serve:
Let it cool slightly before serving.
Weight W Points:
Adjust ingredient quantities based on your specific plan.
Consider using lean chicken and reducing or omitting high-point ingredients.
Remember to calculate points for the entire recipe and divide by the number of servings.
Enjoy your Skillet Chicken Pot Pie Casserole with lower points!
Posted inWeightWatchers