Creamy Chicken And Vegetables With Savory Biscuits(Low-Fat)

• 1 1/2 c. reduced fat baking mix with buttermilk
• 1/2 tsp. dried thyme
• 1/2 tsp. coarse black pepper
• 1% milk
• 1 large carrot
• 1 large celery stalk
• 1 medium red pepper
• 4 boneless, skinless chicken breast halves
• 1 small onion
• 3 Tbsp. olive oil
• 2 Tbsp. flour
• 1 1/2 tsp. chicken flavor instant bouillon
• 8 1/4 oz. can whole kernel corn, drained
• 1/2 c. frozen peas

1. Preheat oven to 450u0b0.
2. Mix baking mix, thyme, black pepper and 1/2 cup milk until blended.
3. Spray small cookie sheet; spoon biscuit batter into 4 mounds about 3 inches apart, spreading each to about a 3-inch round.
4. Bake 8 to 10 minutes until golden brown.

buttermilk, thyme, coarse black pepper, milk, carrot, celery stalk, red pepper, chicken, onion, olive oil, flour, chicken flavor, whole kernel corn, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973077 (may not work)