Oh Snap Macros

For the chicken
1 Add chicken breasts to a pot of boiling water with a pinch of salt. Boil until done and no longer pink on the inside, approximately 20 minutes. When the chicken is done, remove from the water and shred with a fork. Pour out the water from the pot and return the shredded chicken to the empty pot. Add all seasonings and stir together well to coat the chicken.
For the pot pie casserole
8 Pre-heat the oven to 375. Spray a 9 x 13 inch baking dish with cooking spray.
12 Add butter to a pan over medium and melt. Once melted add onions and garlic, cook and stir until onions are translucent. Add flour and 2 tbsp. broth and stir until onions are well coated. Slowly add milk and broth and stir. Season with salt and pepper, stir everything together and simmer until the sauce thickens. The consistency should be similar to a potato soup.
14 Add frozen vegetables and chicken and stir everything together.
17 Add chicken and veggie mixture to prepared baking dish.
15 Unroll your crescent rolls and set 2 aside (see note below). Cut each of the remaining 6 rolls into 3 pieces and lay like a puzzle across the top of the chicken mixture.
16 Bake for 14 minutes. Serve and enjoy!