Chicken Pot Pie

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This recipe is Diabetes Friendly and Heart Healthy

Yield: 6 servings

2 (6 oz each) chicken breasts, skinless, boneless, trimmed of fat

3 cups frozen mixed vegetables, thawed

1 can (10 1/4 ounces) reduced fat low sodium cream of mushroom soup

1 tsp dried thyme

1 2/3 cup reduced fat biscuit mix

2/3 cup skim milk

1 tsp dried parsley

Preheat oven to 400 degrees. Chop chicken breasts into 1 inch cubes. Bake for about 15 minutes until chicken is cooked through. Set aside. Mist a 9 inch pie plate with cooking spray and add cubed chicken, mixed vegetable, soup and thyme. Place in oven. Combine biscuit mix, skim milk and parsley. Mix until blended and form into six biscuits using lightly floured hands.

Remove chicken and soup mixture from oven and place biscuits on top of mixture. Return to oven for an additional 10 minutes or until biscuits are lightly golden. Reduce oven temperature to 350 degrees and continue to bake for an additional 10 to 15 minutes.

Nutrition Facts (per serving): Calories 258; Fat 4; Saturated fat 0 g; Cholesterol 34 mg; Sodium 632 mg; Carbohydrates 36 g; Fiber 2 g; Protein 17 g.