Skinny Chicken Pot Pie

• 3 cups Reduced Sodium Chicken Broth
• 1 cup Potatoes, Peeled And Chopped Into 1/2-inch Cubes
• 1 cup Carrots, Chopped
• 1 cup White Onion, Chopped
• 1 pound Chicken Breast, Cut Into Small Cubes
• 1/2 cups All-purpose Flour
• 1- 1/2 cup 1% Milk
• 1 teaspoon Garlic Salt
• 1- 1/2 teaspoon Black Pepper
• 1 teaspoon Dried Rosemary
• 1 Tablespoon Dried Parsley
• 1- 1/2 cup Canned Sweet Peas, Drained
• 1 package (8-count Package) Pillsbury Grand Biscuits

1. 1.
2. Preheat oven to 350 degrees F. Using a large pot, bring chicken broth to a boil.
3. Stir in chopped potatoes, carrots and onion.
4. Bring to a simmer for 6-8 minutes.
5. 2.
6. Add in cubed chicken and stir.
7. Bring to a boil and simmer for an additional 5 minutes.
8. 3.
9. Take veggies, broth and chicken and pour into a colander set over a large bowl.
10. Set veggies and chicken aside and return broth to the pot.
11. Bring it to a simmer.
12. 4.
13. Using a small pot, whisk together flour and milk until there are no lumps.
14. Stir the flour and milk mixture into the broth over medium heat.
15. 5.
16. Add in garlic salt, black pepper, rosemary and parsley.
17. Cook for 5 minutes until it thickens.
18. Add chicken and veggies back to the flour and broth mixture, adding peas in last.
19. 6.
20. Coat a 2-quart dish with cooking spray and place chicken mixture in the dish.
21. Separate biscuits and place on top of the mixture, making sure the sides touch.
22. Bake for 15-20 minutes, until the biscuits are nice and golden brown.

chicken broth, potatoes, carrots, white onion, chicken, allpurpose, milk, garlic, black pepper, rosemary, parsley, sweet peas

Taken from tastykitchen.com/recipes/main-courses/skinny-chicken-pot-pie/ (may not work)