Skinny Chicken Pot Pies
{{#rendered}} {{/rendered}}(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
{{#rendered}} {{/rendered}}Total Time:45 min
Servings: 5
Ingredients:
1 Cup fat-free half and half
{{#rendered}} {{/rendered}}1 Cup fat-free chicken broth
3 Tablespoon all-purpose flour
1 Teaspoon poultry seasoning
{{#rendered}} {{/rendered}}1 Teaspoon thyme
2 Cups roasted skinless chicken breast, cubed
1 (10 oz) package frozen mixed veggies, thawed
{{#rendered}} {{/rendered}}4 green onions, chopped
1 Teaspoon salt
1/4 Teaspoon pepper
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}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!