Chicken Pot Pie Made 1-6-08

Ingredients

Filling

• 1 (11 ounce) can fat-free cream of chicken soup

• 1 boneless skinless chicken breast

• 1 (16 ounce) bag frozen mixed vegetables (peas, carrots, corn)
• 1 large potato
• 1/2 cup light sour cream

Biscuit Topping

• 2 cups whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 tablespoon butter
• 1/2 cup 1% low-fat milk

Directions

1. 1

   Poach chicken and potato; chop up & add to soup, sour cream, and thawed bag of veggies in a saucepan. Simmer while you prepare biscuit topping.

2. 2

   Combine flours, baking powder in a bowl.

3. 3

   cut in butter.

4. 4

   Add milk, mix quickly.

5. 5

   Turn out onto a floured board.

6. 6

   Knead 6 to 8 times.

7. 7

   Roll 1/4 inch thick to the shape of your pan.

8. 8

   Bake in a 425 degree oven 12 to 15 minutes until lightly browned.