Skinny Chicken Pot Pies

The taste of chicken pot pie, in a soup! It’s a blizzard here today and I’m snowed in! No worries, I have all the ingredients to make this soup and I thought.

  • 1 cup fat-free half and half
  • 1 cup fat-free chicken broth
  • 3 Tbsp. all-purpose flour
  • 1 tsp. poultry seasoning
  • 1 tsp. thyme
  • 2 cups roasted skinless chicken breast, cubed
  • 1 (10 oz) package frozen mixed veggies
  • 4 green onions, chopped
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 can (7.5 oz) refrigerated reduced-fat biscuits
  1. Preheat oven to 425 degrees F.
  2. In a medium saucepan, whisk together half and half, chicken broth, flour, poultry seasoning and thyme. Bring to a boil then reduce heat to a simmer, continuing to whisk for about 4 minutes. Once mixture has thickened, remove from heat and stir in chicken, mixed veggies, green onions, salt and pepper. Cover to keep warm and set aside.
  3. Coat 5 (6 oz) ramekins with nonstick cooking spray.
  4. On a lightly floured surface, roll out 5 biscuits into 4-inch rounds. Evenly fill ramekins with chicken mixture and top each with a rolled out biscuit, pressing firmly around the sides of the ramekin to adhere. Pierce 4 holes in the top of the biscuits to vent and place in oven.
  5. Bake pies for about 12 minutes, until filling is bubbly and biscuits are golden. Enjoy!

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