My pot pie
Ingredients
3 cups Swanson or any brand reduced sodium chicken broth
About a pound( can use less) White meat chicken ( I use rotisserie white meat chicken broken up in pieces
1 can veg all vegetables
At store in produce I got a package of onion, carrots, celery already chopped
1 small sweet potato peeled and cut into small cubes about 1/2 cup
Baby red potatoes ( I left skin on) about 3/4 cup ) cut into small cubes
2/3 cup small white beans ( I cooked fresh ones) you could use peas or green beans too
11/2 cup low fat milk
1/2 cup plus I T all purpose flour
Fresh thyme about 1T
1/4 teas salt you can add more
1/4 teas pepper you can add more
Pillsbury Golden flaky layer biscuits ( should be around 100 cal a serving )
Instructions
In large frying pan use olive oil and add the raw veggies- carrots, celery, onions, potatoes and brown. Add broth and bring to a boil. Let cook until it’s cooked but not soggy. Add can veg all and beans and thyme. Add chicken. Stir together and heat all. Drain broth and veggies and return broth to pan. Put veggies aside. In a bowl put flour. Add milk to it slowly and whisk and mix completely. Bring broth to boil and slowly add four and milk. Add salt and pepper. Let get thick but not stiff. Add veggies back to pan and mix all together. Spray a casserole dish and put veggie/chicken mixture in. Top with 8 biscuits ( you can add the rest if you want but you only get one biscuit a serving. Bake in 350 oven for about 18 minutes or biscuits are brown and cooked.
It’s 6 points a serving. There are 8 servings unless you added all the biscuits (10).
