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Chicken Pot Pie
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1 lb boneless skinless chicken breasts, cut into bite-sized pieces

Salt and pepper to taste (optional)

1 cup sliced carrots

1/2 cup sliced mushrooms

1 onion, chopped

1/2 cup diced peeled sweet potatoes (yams)

1 teaspoon dried thyme leaves

4 tablespoons all-purpose flour

2 cups fat-free low-sodium chicken broth

1/2 cup frozen peas

Dough of 5 flaky refrigerator biscuits

Preheat oven to 400°F.

In a nonstick skillet coated with nonstick cooking spray, cook the chicken over medium heat 7-10 minutes or until done. Season with salt and pepper (if using) and remove from skillet.

Re-coat the skillet with nonstick cooking spray and sauté the carrots, mushrooms, onion, and potatoes for 5 minutes or until tender. Add the thyme and flour, stirring for 30 seconds. Gradually add the chicken broth, stirring and cooking over medium heat until thickened and bubbly. Add the chicken and peas and cook another 5 minutes.

Coat a 9-inch pie plate with nonstick cooking spray and fill with the chicken mixture. Split the biscuits in half and lay them on top. Bake for 10-12 or until the pastry is golden brown.

Serves: 6; Serving size: 2/3 cup

Total calories 236, calories from fat 44, total fat 5 g, saturated fat 1 g, cholesterol 44 mg, sodium 404 mg, total carbohydrate 24 g, dietary Fiber 2 g, sugars 5 g, protein 22 g

Recipe courtesy of the American Diabetes Association


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