Biscuit Topped Chicken Pot Pie

Biscuit Topped Chicken Pot Pie

Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks 1/4 cup reduced-sodium chicken broth 1 can (10 3/4 ounces) 98% fat-free, reduced-sodium condensed cream of chicken soup 1 bag (16 ounces) frozen mixed vegetables, such as cauliflower, carrots, broccoli, zucchini and red bell pepper 1/4 cup grated Parmesan cheese, divided 1 teaspoon dried thyme 1/2 teaspoon black pepper 1 1/2 cups reduced-fat all-purpose baking mix 1/2 cup fat-free (skim) milk Heat oven to 400°F. Combine chicken and broth in large saucepan; bring to a boil over high heat. Reduce heat; simmer about 8 minutes or until chicken is no longer pink, stirring occasionally. (Chicken will continue to cook while baking.) Stir in condensed soup until well combined. Stir in vegetables, 2 tablespoons cheese, thyme and pepper; mix well. Cook until heated through. Transfer mixture to an 8-inch square baking dish. Combine baking mix and milk; mix just until dry ingredients are moistened. Drop batter by (6) heaping spoonfuls over hot chicken mixture; top with remaining cheese. Bake 14 to 16 minutes or until bubbly and biscuits are golden brown and toothpick comes out clean after inserted in centers. Makes 6 servings Nutrition Facts per serving: Calories: 340, Total Fat: 7g, Saturated Fat: 2g, Protein: 31g, Carbohydrate: 36g, Cholesterol: 80mg, Dietary Fiber: 3g, Sodium: 780mg. Recipe from Diabetic Cooking November/December 2010