Skinny Chicken Pot Pies

  • 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, thawed
  • 4 green onions, chopped
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 can (7.5 oz) refrigerated reduced-fat biscuits
Preheat oven to 425 degrees F.  
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.
Coat 5 (6 oz) ramekins with nonstick cooking spray.  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.
Bake pies for about 12 minutes, until filling is bubbly and biscuits are golden.  Enjoy!