These chicken pot pies come together so fast and are so good. If you aren’t tracking macros, feel free to keep it all together in the skillet.

Ingredients:

- 15 ounces cooked chicken breast (I used the @costco shredded chicken from the deli section)

- 2 tablespoons unsalted butter

- 150 grams onion

- 1 celery rib sliced thin

- 1/4 cup flour

- 1/4 cup white wine

- 2 cups chicken broth

- 1/2 cup heavy cream

- 1 1/2 tsp minced thyme

- 2 cups frozen peas, carrots, green beans, thawed

- Pillsbury crescent rolls

Instructions:

Heat oven to 375 degrees.

Remove crescent rolls from the can. Rather than rolling the crescent triangles into the normal shape, simply connect the long corner with one of the others to create a more circular shape.

Bake for 12 minutes and then set aside to cool.

For the filling:

Add butter and sauté onions, celery, and a tsp of salt for 5 minutes.

Stir in flour and cook for 1 minute.

Stir in wine and cook for another 30 seconds

Slowly whisk in broth, cream, and thyme and bring to a simmer for 8 minutes.

Add thawed vegetables and a dash of pepper and simmer two additional minutes.

While the filling is simmering, add three ounces of warmed chicken to each ramekin.

Add prepared filling, top each with a biscuit and enjoy.

Macros per serving: P 30 | C 31 | F 23.4 | Fiber 2.6 | Calories 451