Chicken Pot Pies

These Skinny Chicken Pot Pies are the ultimate single serving comfort food made healthier with zero butter or heavy cream! Straightforward to make and your family will keep this!

Well to be honest, Cooks have NEVER made chicken pot pies before and have always just assumed they would be really hard to make. Yes This kitchen is aware Cooks have just admitted to being an insanely lazy, pessimistic individual, but hey let's move on.

What goes in

• 1 cup fat-free half and half
• 1 cup fat-free chicken broth
• 3 tablespoons. all-purpose flour
• 1 teaspoon. poultry seasoning
• 1 teaspoon. thyme
• 2 cups roasted skinless chicken breast, cubed
• 1 10 ounces package frozen mixed veggies
• 4 green onions, chopped
• 1 teaspoon. salt
• 1/4 teaspoon. pepper
• 1 can, 7.5 ounces refrigerated reduced-fat biscuits

How it comes together

1. Preheat oven to 425 degrees F.
2. In a medium saucepan, whisk together half and half, chicken broth, flour, poultry seasoning and thyme. Bring to a boil then reduce heat to a simmer, continuing to whisk for about 4 minutes. Once mixture has thickened, remove from heat and stir in chicken, mixed veggies, green onions, salt and pepper. Cover to keep warm and hold nearby.
3. Coat 5 (6 oz) ramekins with nonstick cooking spray.
4. On a lightly floured surface, roll out 5 biscuits into 4-inch rounds. Evenly fill ramekins with chicken mixture and top each with a rolled out biscuit, pressing firmly around the sides of the ramekin to adhere. Pierce 4 holes in the top of the biscuits to vent and place in oven.
5. Bake pies for about 12 minutes, until filling is bubbly and biscuits are golden. Enjoy!