Creamy Chicken Pot Pie Recipe

2      Reviews by:    Wanda Young   Creamy Chicken Pot Pie Recipe uses butter, chicken breast, celery, carrots, onion, flour, broth, baby peas, cream cheese, thyme, salt and pepper, and crescent roll dough in creating this delicious chicken pot pie recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Midwestern    Servings:8 Nutrition facts:474 calories19.4 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 10 Minutes

INGREDIENTS

• 5 tsp unsalted butter, divided
• 1 1/2 lb. chicken breast, boneless, skinless, cut into bite size chunks
• 4 ribs medium celery, thinly sliced (about 2 1/2 cups)
• 4 large carrots, chopped (about 2 cups)
• 1 large onion, chopped (about 1 1/4 cups)
• 1/4 cup all-purpose flour
• 3 1/2 cups chicken broth
• 1 cup frozen baby peas
• 2 oz softened low fat cream cheese, cut into 1/2-inch pieces
• 1 tbsp fresh thyme, chopped (or to taste)
• 1/2 tsp table salt or to taste
• 1/4 tsp freshly ground black pepper
• 8oz reduced fat crescent roll dough

DIRECTIONS

• 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.
• 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.
• 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.
• 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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