Ww 6 Point Chicken Pot Pie / Pies

From WW Magazine. If you like traditional pie crust on top of your potpie, roll the dough a little thinner and let in overlap on the ramekin. If you prefer a softer biscuit top, make the dough just large enough to cover the filling.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  cup reduced-fat baking mix (ie. Bisquick)
• 1⁄4 cup nonfat milk
• 1  teaspoon poultry seasoning
• 2  cups  vegetable alfredo sauce (see #rz.4738)
• 1  cup  cooked asparagus, cut into bite size pieces
• 1  cup  chopped cooked skinless chicken breast (about 4 oz)
• 1⁄2 teaspoon  crumbled dried sage

Directions

1. Preheat the oven to 425°F.
2. Spray four (6 oz) ramekins or custard cups with nonstick spray.
3. To prepare the topping: combine the baking mix, milk, and 1/2 tsp poultry seasoning in a medium bowl.
4. Stir until a soft dough forms.
5. Divide into 4 sections and roll each into a ball.
6. Turn out onto a lightly floured surface and roll each ball into a round about the same size as the ramekin.
7. Combine vegetable alfredo sauce, asparagus, chicken, sage, and remaining 1/2 tsp poultry seasoning in a small saucepan.
8. Cook over med-high heat, stirring gently, until the sauce is smooth and bubbling 5-8 minutes.
9. Spoon into the prepared ramekins.
10. Top with the rolled biscuit dough.(If making the traditional crust, press dough along the edges of the ramekin to seal. Pierce the top with a fork to vent.).
11. Bake until pies are lightly browned and filling is bubbly, 10-15 minute.
12. 6 points per pot pie.