Chicken Pot Pie with a Biscuit Topping

Last May I tried my first ever Chicken Pot Pie which involved 2 pie crusts and while it was delicious it was pointier (from a weight watcher point of view) than I wanted so in my second attempt at chicken pot pie I used the same recipe for the good stuff on the inside and I topped it with a bisquick biscuit topping that puffs up like a dumpling and is a wonderful way to have chicken pot pie. You can also double this recipe and make in a 13x9 to serve a crowd!



Chicken Pot Pie with a Biscuit Topping: Serves 4-6

1/2lb Chicken Breast – boneless/skinless
Chicken Stock
Bay Leaf
Onion
1 Can Cream of Chicken Soup
1C Milk
3/4C Peas
1C Sliced Carrots
3/4C Corn
1/2C Diced Onions
1/2C Sliced Celery
1/2tsp Thyme & Rosemary each
Salt & Pepper
1-1/2C Bisquick

Cook the chicken by placing in a stock pot and covering with chicken stock, 1 bay leaf and a small onion that has been cut into quarters. Boil until it is able to be shredded, then remove from the stock and shred with two forks, or by placing in a stand mixer and beating for 30-40 seconds. Mix the chicken with the cream of chicken soup, 1/2C milk, peas, carrots, corn, onions, celery, thyme, rosemary and a pinch of salt and pepper. Place in a greased pie plate or casserole dish, place in a 425° for 30 minutes until the mix is bubbling. While the chicken mix is heating up in the oven mix the Bisquick with the remaining 1/2C of milk, after the chicken mix has cooked for 30 minutes remove it from the oven and drop rounded spoonfuls of the dough over the top of the chicken mix and place back in the oven and cook for another 10 minutes until the biscuits have cooked through and start to turn golden on top. Remove and let sit for 5-10 minutes to set up then scoop and serve.

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WW: 7 Points Plus / serving @ 6 servings
10 Points Plus / serving @ 4 servings