Chicken Pot Pie Made 1-6-08

For nutrition info

• Ready In: 35 mins
• Serves: 4

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. 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. Combine flours, baking powder in a bowl.
3. cut in butter.
4. Add milk, mix quickly.
5. Turn out onto a floured board.
6. Knead 6 to 8 times.
7. Roll 1/4 inch thick to the shape of your pan.
8. Bake in a 425 degree oven 12 to 15 minutes until lightly browned.