Savor the Comfort: Skillet Chicken Pot Pie Casserole

Delight in the wholesome goodness of our Skillet Chicken Pot Pie Casserole—a comforting medley of succulent chicken, vibrant vegetables, and a delectable almond milk-based sauce, all crowned with a golden crescent roll crust. This culinary creation promises not just a meal but a journey into the heartwarming embrace of a classic pot pie, reimagined for a healthier and equally flavorful experience. Let’s embark on the step-by-step exploration of this culinary masterpiece.

Ingredients Unveiled: Gather the following elements for your culinary adventure:

  • 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

Culinary Choreography:

  1. Preheat Oven: Begin by preheating your oven according to the crescent roll dough package instructions, setting the stage for the golden finale.
  2. Cook Vegetables: In a large, oven-safe skillet, orchestrate a symphony of flavors by sautéing the finely chopped onion, minced garlic, and mixed vegetables in olive oil until they harmoniously soften.
  3. Make Roux: Sprinkle flour over this aromatic ensemble, stirring to coat and allowing it to dance for 1-2 minutes. This step elevates the dish by removing any raw flour taste.
  4. Add Liquid: Gradually whisk in almond milk and chicken broth, transforming the medley into a luscious, velvety sauce. Stir until this elixir thickens, showcasing your culinary prowess.
  5. Season: Enrich the composition with the shredded chicken, dried thyme, dried rosemary, salt, and pepper. Stirring gently, let the flavors meld into a comforting crescendo.
  6. Top with Crescent Rolls: Unleash the culinary magic of crescent roll dough by unrolling it and placing it regally atop the bubbling chicken mixture in the skillet. This golden crown awaits its transformation in the oven.
  7. Bake: Allow the ensemble to bake according to the crescent roll dough package instructions or until the golden zenith is achieved, signaling the readiness of your culinary masterpiece.
  8. Serve: With a sense of culinary accomplishment, let the Skillet Chicken Pot Pie Casserole cool slightly before serving, ensuring each bite is savored with warmth and satisfaction.

Weight Watchers Wisdom: Navigate the realm of Smart Points by adapting the ingredient quantities based on your specific plan. Opt for lean chicken, and consider adjusting or omitting high-point ingredients. Calculate points for the entire recipe, then divide by the number of servings for an accurate representation.

Conclusion: In crafting our Skillet Chicken Pot Pie Casserole, we’ve embraced the essence of a cherished classic while incorporating thoughtful adjustments for a health-conscious and equally delicious rendition. The union of succulent chicken, vibrant vegetables, and a golden crescent roll crust creates a symphony of flavors that dance on the palate. This dish isn’t just a recipe; it’s an experience—a testament to the joy that cooking can bring to your table. Revel in the warmth, savor each bite, and celebrate the art of creating a comforting classic with a contemporary twist.

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.

Enjoy your Skillet Chicken Pot Pie Casserole with lower points!