Ww 6 Point Chicken Pot Pie / Pies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup reduced-fat baking mix (ie. bisquick)
• 1/4 cup nonfat milk
• 1 teaspoon poultry seasoning
• 2 cups vegetable alfredo sauce (see #rz.4738)
• 1 cup cooked asparagus, cut into bite size pieces
• 1 cup chopped cooked skinless chicken breast (about 4 oz)
• 1/2 teaspoon crumbled dried sage

Recipe

• 1 preheat the oven to 425°f.
• 2 spray four (6 oz) ramekins or custard cups with nonstick spray.
• 3 to prepare the topping: combine the baking mix, milk, and 1/2 tsp poultry seasoning in a medium bowl.
• 4 stir until a soft dough forms.
• 5 divide into 4 sections and roll each into a ball.
• 6 turn out onto a lightly floured surface and roll each ball into a round about the same size as the ramekin.
• 7 combine vegetable alfredo sauce, asparagus, chicken, sage, and remaining 1/2 tsp poultry seasoning in a small saucepan.
• 8 cook over med-high heat, stirring gently, until the sauce is smooth and bubbling 5-8 minutes.
• 9 spoon into the prepared ramekins.
• 10 top with the rolled biscuit dough.(if making the traditional crust, press dough along the edges of the ramekin to seal. pierce the top with a fork to vent.).
• 11 bake until pies are lightly browned and filling is bubbly, 10-15 minute.
• 12 6 points per pot pie.