Healthy Chicken Pot Pie With Biscuit Crust - cooking recipe

Ingredients

Filling
1 cup onion, chopped
1 garlic clove, minced
1 cup reduced-fat chicken broth
1 1/2 cups diced potatoes, peeled
1 1/2 cups chopped carrots
1 cup green beans, cut in 1 inch pieces
1 (10 ounce) can reduced-fat cream of chicken soup (or cream of mushroom)
1 1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breasts
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Biscuit Crust
1 cup all-purpose flour
1/2 teaspoon ground sage
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1/3 cup skim milk

Preparation

In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
Add broth, potatoes, carrots and beans.
Bring to a boil.
Reduce heat to medium-low.
Simmer for 12 minutes, partially covered.
Potatoes should be a bit undercooked.
Remove from heat.
Combine condensed soup and flour in a small bowl.
Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
Stir well.
Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
Prepare biscuit crust.
Combine flour, baking powder, sage and salt.
Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
Stir in milk.
Form the dough into a ball, adding a bit more flour if too sticky.
On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
Place dough on top of chicken mixture.
Prick dough with a fork several times.
Bake at 400 F for 25 minutes, until crust is golden brown.
Let stand for 5 minutes.
Serve.