(Skinny) Chicken Pot Pie

I never really liked chicken pot pie as a kid, but after living away from home for a while, I discovered that it was a wonderful microwaveable dinner that was full of wholesome goodness. Only problem was that the goodness came from flavor and taste, not necessarily from nutrition. So here's that "variation on a theme" going on again, with me altering the recipe to be a slightly healthier version (think less sodium, but still plenty of delicious meat/veggies). I'm not going to lie, I still miss my thousand-calorie frozen kinds. But for a dinner that is much better for me and tastes pretty good too, I'd say this one is a keeper.

(SKINNY) CHICKEN POT PIE

Servings: 8

Nutritional Information:

WW Points Plus (veggies counted):  5+ for 1/8 serving, 11+ for 1/4 serving
WW Points Plus (veggies uncounted): 4+ for 1/8 serving, 9+ for 1/4 serving
Side note: The biscuits I used were only 2 WW+ a piece.

Ingredients:

• 3 cups Progresso unsalted chicken broth
• 1 cup onions, chopped
• 2 red skin potatoes, peeled and cubed
• 1 cup carrots, chopped
• 1 cup celery, sliced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 1/2 cups frozen peas
• 1 1/2 cup skim milk
• 1/2 cup (or until thickened) all purpose flour
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 pkg Pillsbury Golden Layer Flaky biscuits (100 cal/biscuit)

Directions:

1. In a large pan, add the chicken broth and bring to a boil. Turn down heat.
2. Stir in the onions, potato, carrots, and celery, adding in the chicken pieces.
3. Cover the pot and heat until meat has been cooked thoroughly.
4. Spoon the chicken, vegetables and broth into a colander, allowing any excess chicken broth to fall into a small bowl or pot underneath colander. Place aside chicken/veggies and add the strained broth back to the original pan.
5. Preheat oven according to the package of biscuits.
6. In a separate small bowl, add the flour, gradually adding the milk and stirring until well blended.
7. Increase the heat to medium and stir in the milk/flour mixture, allowing it to thicken.
8. Add back the chicken and vegetables, along with the thyme, salt, and pepper. Mix well.
9. Open the container of biscuits and cook them according to the package directions.
10. To serve, spoon veggies/meat into a bowl and top with a biscuit.