Chicken Pot Pies
|Vegetable cooking spray||1|
|Diced carrot||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Frozen english peas||1⁄2 Cup (8 tbs), thawed|
|Minced onion||1⁄4 Cup (4 tbs)|
|Canned 99% fat free 30% less salt cream of chicken soup||21 1⁄2 Ounce (1 1/2 Cans, 10 3/4 Ounce Each, Undiluted)|
|Water||1 1⁄2 Cup (24 tbs)|
|Dried whole thyme||1⁄4 Teaspoon|
|Diced cooked chicken breast||3 Cup (48 tbs) (Skinned Before Cooking And Cooked Without Salt)|
|Self raising flour||1 Cup (16 tbs)|
|Margarine||1 1⁄2 Tablespoon|
|Skim milk||1⁄4 Cup (4 tbs)|
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.
Combine soup, water, pepper, and thyme in a medium bowl; stir well.
Add vegetables and cooked chicken, stirring well.
Spoon chicken mixture evenly into 6 (8-ounce) round baking dishes coated with cooking spray.
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 425° for 15 to 18 minutes or until crusts are golden.