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:

1. Preheat Oven:
   • Preheat your oven according to the crescent roll dough package instructions.
2. Cook Vegetables:
   • In a large oven-safe skillet, sauté the chopped onion, garlic, and mixed vegetables in olive oil until softened.
3. Make Roux:
   • Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
4. Add Liquid:
   • Gradually whisk in almond milk and chicken broth. Continue to stir until the mixture thickens.
5. Season:
   • Add shredded chicken, dried thyme, dried rosemary, salt, and pepper. Stir to combine.
6. Top with Crescent Rolls:
   • Unroll the crescent roll dough and place it on top of the chicken mixture in the skillet.
7. Bake:
   • Bake according to the crescent roll dough package instructions or until the top is golden brown.
8. Serve:
   • Let it cool slightly before serving.

Weight Watchers 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!