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.