Wednesday, June 30, 2010

Chicken and Biscuit Pot Pie

Chicken and Biscuit Pot Pie: serves 5 ( 1 scant cup with 1 biscuit = 6 points +)

  • 1-1/2 c. FF chicken broth
  • 1/2 c. FF half and half
  • 2 T. flour
  • 1 T. Dijon mustard
  • salt and pepper to taste
  • 1 T. butter
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/4 tsp. dried thyme
  • 2 c. frozen mixed vegetables
  • 1-1/2 c. cooked cubed chicken breast
  • 1 ( 6 oz package) low-fat refrigerated biscuit dough

Preheat oven to 425 adn spray a 3 qt. casserole dish with cooking spray.
Whisk together broth, half and half, Dijon, flour salt and pepper in a bowl.
Melt butter in a large nonstick skillet. Saute onion until tender.Add garlic and thyme. Stir in mixed vegetables and chicken. Heat through. Stir in broth mixture and bring to a boil. Cook and stir until thickened. Transfer to prepared baking dish. Top with biscuits. Bake for 10-12 minutes or until biscuits are cooked.


  1. One of the best meals I've made from this site. So flavorful and hearty...perfect for tonight's cool weather. Thank you for sharing!


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