286
calories per pot pie
Active
time 12 minutes
Total
time 30 minutes,
plus standing
Makes 5 Main-Dish Servings
1 cup
fat-free half-and-half
1 cup
fat-free chicken broth
3 Tbsp.
all-purpose flour
1 tsp.
poultry seasoning
2 cups
roasted, skinless chicken breast, cut into bite-size pieces
1 package
(10 oz.) frozen mixed vegetables, thawed
4 green
onions, cut into ¼-inch-thick rounds
Kosher salt
and pepper
Nonstick
cooking spray
1 can (7.5
oz.) refrigerated country-style biscuits
1. Preheat oven to 425°F. In medium saucepan,
whisk half-and-half, broth, flour, and poultry seasoning until combined. Bring
to boiling, reduce heat, and simmer, whisking frequently, 4 minutes, or until
thickened. Stir in chicken, mixed vegetables, green onions, 1 teaspoon kosher
salt, and ¼ teaspoon freshly ground black pepper. Cover and keep warm.
2. Lightly coat 5 ramekins (6 ounces each) with
cooking spray. On lightly floured surface, overlap 2 biscuits and press edges
together; roll biscuits into 4-inch round (they don't have to be perfect). Roll
out remaining biscuits the same way. Fill ramekins with chicken mixture. Top
each with biscuit dough, pressing dough onto side of ramekin to adhere; cut
½-inch-round vent hole in middle of dough.
3. Bake 12 minutes, or until biscuits are golden
and filling bubbly. Let stand 5 minutes before serving.
Each pot
pie about 24 g
protein, 36 g carbohydrate, 4 g total fat (1 g saturated), 2 g fiber, 50 mg
cholesterol, 980 mg sodium.
