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Main Dishes
Pot Pie

Chicken Pot Pie
with Thyme Biscuits

Makes 4 servings.
Per serving: 441 calories, 35 g protein, 52 g carbohydrate, 11 g fat, 72 mg cholesterol, 6 g fiber, 1,081 mg sodium

INGREDIENTS:

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

1/2 tsp salt

1 Tbsp olive or vegetable oil

2 cups assorted frozen vegetables, thawed and drained

1 can (14 oz) cream-style corn

3/4 cup milk

1 cup biscuit mix

1/2 tsp dried thyme

DIRECTIONS:

1.  Preheat oven to 400°F.
2.  Season the chicken with the salt. Heat the oil in a medium skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 8 minutes, or until browned.
3.  In a 3-quart baking dish, combine the chicken, thawed vegetables, corn, and 1/4 cup of the milk. Cover and bake for 25 minutes.
4.  Meanwhile, in a small bowl, combine the biscuit mix and thyme. Stir in the remaining 1/2 cup milk to form a soft dough.
5.  Remove the baking dish from the oven and uncover. Drop the dough by tablespoons over the chicken and vegetables. Bake for 10 minutes, or until the biscuits are golden.

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