Lowfat Chicken Pot Pies
1 cup diced carrots
1 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup frozen green peas, thawed
1/4 cup minced fresh onion
1 1/2 cups water
1 1/2 (10 3/4- ounce) cans condensed reduced-fat reduced-sodium cream of chicken soup, undiluted
1/2 tsp pepper
1/4 tsp dried thyme
3 cups diced cooked chicken breast
1 cup self-rising flour
1 1/2 Tlbs chilled stick margarine, cut into small pieces
1/4 cup fat-free milk
1. Preheat oven to 425F
2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add carrot, mushrooms, celery, green peas, and onion; saute 5 minutes or until vegetables are tender.
3. Combine water, soup, pepper, and thyme in a medium bowl; stir in vegetables and chicken. Spoon chicken mixture evenly into 6 (8-ounce) individual round baking dishes coated with cooking spray.
4. Place flour in a small bowl; cut in margarine with a pastry blender or 2 knives until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, over surface; toss with a fork until moist. Drop dough by level tablespoons onto chicken mixture. Bake at 425F for 15 minutes or until biscuit topping is golden.
Yield: 6 servings