Skinny Chicken Pot Pies

(eat-yourself-skinny.com)

You asked for it so I delivered! Lightened-up chicken pot pies. See more at Eat Yourself Skinny.

Cook Time:30 min

Prep Time:15 min

Total Time:45 min

Servings: 5

Ingredients:

1 Cup fat-free half and half

1 Cup fat-free chicken broth

3 Tablespoon all-purpose flour

1 Teaspoon poultry seasoning

1 Teaspoon thyme

2 Cups roasted skinless chicken breast, cubed

1 (10 oz) package frozen mixed veggies, thawed

4 green onions, chopped

1 Teaspoon salt

1/4 Teaspoon pepper

1 can (7.5 oz) refrigerated reduced-fat biscuits

Preparation:

Preheat oven to 425 degrees F.

In a medium saucepan, whisk together half and half, chicken broth, flour, poultry seasoning and thyme. Bring to a boil then reduce heat to a simmer, continuing to whisk for about 4 minutes. Once mixture has thickened, remove from heat and stir in chicken, mixed veggies, green onions, salt and pepper. Cover to keep warm and set aside.

Coat 5 (6 oz) ramekins with nonstick cooking spray.

On a lightly floured surface, roll out 5 biscuits into 4-inch rounds. Evenly fill ramekins with chicken mixture and top each with a rolled out biscuit, pressing firmly around the sides of the ramekin to adhere. Pierce 4 holes in the top of the biscuits to vent and place in oven.

Bake pies for about 12 minutes, until filling is bubbly and biscuits are golden. Enjoy!