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Chicken & Biscuit Pot Pie

1 Biscuit Crust

Cooking spray

3/4 tsp salt

1/2 tsp freshly ground black pepper

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks

4 tsp olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 celery stalks, chopped

1/2 pound green beans, trimmed and chopped into 1/2-inch pieces

2 cloves garlic, minced

1 1/2 cups lowfat milk

1/4 cup all-purpose flour

1 cup low-sodium chicken broth

1 cup peas, thawed if frozen

1 1/2 tbsp fresh thyme leaves

Preheat the oven to 375 degrees.

Spray a large shallow casserole dish with cooking spray.

Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl.

Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften. Add the green beans, garlic and remaining salt and pepper and cook for 2 minutes more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish.

Prepare the biscuit crust and drop in 6 mounds on top of the chicken mixture.

Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.