Preheat oven to 400 degrees.
In a large skillet or dutch oven, melt 3 tbsp butter over med-high heat. Add in chopped celery, carrots, and onion. Cook until vegetables begin to soften, about 5-7 minutes. Add in minced garlic, reduce heat and cook for another 1 minute.
Sprinkle the vegetables with the flour and stir to coat evenly. Cook while stirring for about 1 minute. Stir in the chicken broth and bring to a boil over high heat. Once boiling reduce heat to medium and sauce will start to thicken. Stir in cream cheese and remaining 2 tbsps of butter.
Stir in peas, thyme, chopped chicken, and season heavily with salt and pepper, tasting often for seasoning. Simmer over med-low heat for about 5 minutes.
Divide evenly into 4 ramekins. Unroll crescent dough onto a work space. Press 2 triangles together to make 1 square. Repeat to make 4 squares, and place each square over each individual ramekin. Bake at 400 for 10-12 minutes or until golden brown. Brush with butter if desired. Enjoy!
I often am only making this recipe for two of us so I'll make 2 ramekins and serve with remaining baked crescent rolls. You can also make this as one casserole and place crescents over the top of the casserole dish.
I usually throw in a few dashes of seasoned salt instead of regular salt for added zip.
This freezes well and the recipe can easily be doubled for later use. Also great served as a stew without the crescent top; serve it up with a crusty french baguette or dinner rolls!