Harvest Chicken Pot Pie

Recipe By : Healthy Choice Recipe Makeover

4 Points Per Serving

I made this for supper and it is super! I bought individual foil containers and divided it into 8 portions. I rolled the biscuit dough out and cut 8 pieces out of it to fit on top of the pans. I baked 2 of them at 350º for 20 minutes and froze the rest unbaked. The recipe came from Healthy Choice web site and I changed it a little. I made it with the diced Chik and it is just wonderful.

1 cup onion -- chopped

3/4 cup celery -- diced

3 1/2 cups water

1 1/2 cups potato -- cubed

2 cups peas and carrots, frozen

1/2 cup corn -- canned or frozen

1 1/2 tablespoons Tones chicken soup base -- *

1/4 teaspoon pepper

1/2 teaspoon thyme

2 1/2 cups cream of mushroom soup, reduced fat -- 2 - 10 oz. cans

1 1/2 cups chicken, skinless light meat -- cooked*

2 teaspoons baking powder

2 tablespoons parsley -- chopped

2 cups whole wheat flour

1/2 teaspoon salt

1 1/2 tablespoons reduced-calorie margarine -- melted

3/4 cup skim milk

Coat a large saucepan with cooking spray; place over meduim-high heat until hot. Add onions and celery; saute until tender. Add water and soup base, potatoes and vegetables. Bring to a boil; reduce heat, and simmer 15 minutes or until vegetables are tender. Gradually add soup to vegetables, stirring constantly. Remove from heat. Stir in diced chik, pepper and thyme. Salt to taste.

Herbed Biscuits: Combine flour, baking powder, salt and parsley; make a well in center of mixture. Gradually add margarine and milk; stir just until moistened.

Yields 8 biscuits, 1 per serving

Spoon vegetable mixture into a 9 x 13 inch baking dish coated with cooking spray. Spoon Herbed Biscuits over vegetable mixture. Bake at 350 º for 25 to30 minutes or until biscuits are golden.

* To make this vegetarian, substitute 2 cans of diced chik for the chicken and vegetable broth for chicken soup base. Points are the same.

1/8th of this is 4 points. (and worth every bit of it!)

Shared by: rljaegers