Chicken Pot Pie

1/2 c        frozen mixed veggies
                  thawed
1/2 c        low-fat condensed cream
                  of chicken soup
2 Tbs       chicken broth
1             unbaked refrigerated
                  buttermilk biscuit
3 oz         skinless, boneless, cooked
                  chicken-cut into
                  bite sized pieces

In 2-C casserole, combine the chicken vegetables, soup,
& broth. Flatten biscuit dough to the diameter of
casserole and set over filling; press edges to casserole
rim to seal. Vent. Bake at 350 in toaster oven until golden,
about 10 minutes.

Serving = recipe
Points per serving = 6
Servings = 1

For CORE use 3 points.

THBC HOME                WW PAGE        RECIPE ARCHIVE