Chicken Pot Pies

• Vegetable cooking spray
• 1 cup diced carrot
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped celery
• 1/2 cup frozen English peas, thawed
• 1/4 cup minced onion
• 1 1/2 (10 3/4-ounce) cans 99% fat-free, one-third-less-salt cream of chicken soup, undiluted
• 1 1/2 cups water
• 1/2 teaspoon pepper
• 1/4 teaspoon dried whole thyme
• 3 cups diced cooked chicken breast (skinned before cooking and cooked without salt)
• 1 cup self-rising flour
• 1 1/2 tablespoons margarine
• 1/4 cup skim milk

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add carrot, mushrooms, celery, peas, and onion. Saute 5 minutes or until vegetables are tender.
2. Combine soup, water, pepper, and thyme in a medium bowl; stir well. Add vegetables and cooked chicken, stirring well.
3. Spoon chicken mixture evenly into 6 (8-ounce) round baking dishes coated with cooking spray.
4. Place flour in a small bowl; cut in margarine with a pastry blender until mixture is crumbly. Sprinkle milk (1 tablespoon at a time) evenly over surface, stirring with a fork until dry ingredients are moistened. Drop dough evenly by spoonfuls onto chicken mixture. Bake at 425u0b0 for 15 to 18 minutes or until crusts are golden.

vegetable cooking spray, carrot, mushrooms, celery, peas, onion, cream of chicken soup, water, pepper, thyme, chicken, flour, margarine, milk

Taken from www.myrecipes.com/recipe/chicken-pot-pies (may not work)