September 2, 2012 - Chicken Pot Pie with Yogurt-Biscuit Topping

Tonight's installment was a nice, lazy-man's Sunday dinner. It does not take much to put it together and it comes out tasting really good! It is a little higher in carbs than our past recipes but it still works. We doubled the recipe since it only yields 1 serving but the servings are very generous. I would add some more seasoning to boost the flavor. We use steak seasoning and it's great! 

This is from our good friend, Lacy! Thanks Lacy! 

Chicken Pot Pie with Yogurt-Biscuit Topping. 

Note: This only makes 1 serving. 

1/2 cup chicken gravy, fat-free

1 cup mixed vegetables, frozen

3 oz. chicken breast, skinless and boneless, stripped or cubed

1/2 teaspoon of Thyme

Pepper to Taste

1/2 cup low fat Bisquick

1/4 cup fat-free plain yogurt

3 tablespoons fat-free milk

1 teaspoon of butter or margarine

1. Heat gravy in small sauce pan

2. Add chicken, frozen veggies, thyme, and pepper. Heat thoroughly. 

3. Pour into a small casserole or baking dish

4. Mix Bisquick, yogurt, milk and butter in a small bowl until well blended. 

5. Spoon onto the pot pie mixture and bake at 375 for about 15 minutes or until slightly brown on top. ( It took us almost 25 minutes to brown so just keep an eye on it.) 

Per serving:

Calories: 341, Total fat: 9 g, Saturated fat: 2 g, Cholesterol: 47 mg, Sodium: 488 mg, Total Carbs: 38 g, Dietary Fiber: 0.3 g, Protein: 26 g, Calcium: 13.3 mg 

HAPPY EATING!!!