Skillet Chicken Pot Pie Casserole


  • 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


  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 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!