Ww 6 Point Chicken Pot Pie / Pies

Ingredients

• 1 cup reduced-fat baking mix (ie. Bisquick)
• 14 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)
• 12 teaspoon crumbled dried sage

Instructions

1. Preheat the oven to 425F.
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.
11. (If making the traditional crust, press dough along the edges of the ramekin to seal.
12. Pierce the top with a fork to vent.
13. ).
14. Bake until pies are lightly browned and filling is bubbly, 10-15 minute.
15. 6 points per pot pie.