WW Chicken Pot Pie

 Need to check the recipe builder......
 1/8 of the 11x7 pan is 6 points 😮. It’s listed as individual pot pies       
5 tsp unsalted butter, divided
    1 1⁄2 pound(s)uncooked boneless skinless chicken breast(s), cut into bite-size chunks
    4 rib(s), medium uncooked celery, thinly sliced (about 2 ½ cups)
    4 large uncooked carrot(s), diced (about 2 cups)
    1 large uncooked onion(s), chopped (about 1 ¼ cups)
    1⁄4 cup(s) all-purpose flour
    3 1⁄2 cup(s) reduced-sodium chicken broth
    1 cup(s) frozen baby peas
    2oz low fat cream cheese
    1 Tbsp fresh thyme, chopped (or to taste)
    1⁄2 tsp table salt, or more to taste
    1⁄4 tsp black pepper, freshly ground
    8oz reduced fat crescent roll dough
    Preheat oven to 400ºF.
    Melt 1 tablespoon butter in a large pot over medium-high heat; add chicken and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes. Remove chicken from pot with a slotted spoon; set aside.
    Melt remaining 2 teaspoons butter in same pot over medium-high heat; add celery, carrots and onion and cook, stirring frequently, until vegetables begin to soften, about 5 minutes.
    Reduce heat and sprinkle vegetables with flour; cook, stirring, until vegetables are coated, about 1 minute. Stir in broth; bring to a boil over high heat, stirring occasionally.
    Reduce heat to medium; simmer 5 minutes. Add peas, cream cheese, thyme, salt and pepper; simmer, stirring occasionally, until mixture is thickened and vegetables are just tender, about 8 minutes. Stir in chicken and any accumulated juices; heat through.
    Evenly divide mixture among eight (8 oz) ramekins or custard cups (about 1 cup filling each).
    Unroll crescent dough; carefully separate at perforations. Place 1 piece of triangle dough over each ramekin, letting edges drape over sides (or folding it back over into middle).
    Place ramekins on a rimmed baking sheet; bake until crust is golden and filling is bubbly around edges, about 11 to 13 minutes.