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.
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!
ReplyDeleteThank you, Jilly!
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