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.