Chicken Biscuit Pie

Last year, I was gifted a free subscription to Taste of Home. I found some interesting recipes, but many of them just seemed too high in calories for me. I recently received the 2010 edition of the Taste of Home Comfort Food Diet Cookbook, and I have marked a few recipes to try. This simple chicken potpie was a winner in our dinner rotation. Dave loves chicken potpie, but I do not really care for the traditional style with peas and carrots. This recipe caught my eye because it is made with onions and broccoli. If you are looking for a new simple, warm, winter dinner, I suggest giving this a try. I think I will play around with a few other recipes from this magazine soon.

You will need:
*1 small onion, chopped
*1 teaspoon oil
*1 1/2 cups fat-free milk, divided
*1/2 cup reduced-sodium chicken broth
*3/4 teaspoon rubbed sage
*1/8 teaspoon pepper
*1/4 cup all-purpose flour
*4 cups cubed cooked chicken breast
*3 cups frozen chopped broccoli, thawed and drained
*1 1/2 cups shredded reduced-fat cheddar cheese
*1 tube refrigerated dinner rolls (I used Pillsbury biscuits)

1. In a large nonstick saucepan, saute onion in oil until tender. Stir in 3/4 cup milk, broth, sage and pepper.

2. In a small bowl, combine flour and remaining milk until smooth; gradually stir into onion mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in the chicken, broccoli and cheese until heated thoroughly.

3. Transfer to a 2-qt. baking dish coated with cooking spray. Separate rolls and arrange over chicken mixture. Bake, uncovered, at 350° for 25-30 minutes or until filling is bubbly and rolls are golden brown.

This recipe yields about 8 servings. We enjoyed it for dinner and a few leftover lunches.