Ingredients:
4 cups cubed, cooked chicken breast meat
1 1/2 cups chicken broth
1 1/2 cups frozen green peas
4 carrots, sliced
1 (10.75 ounce) can fat-free condensed cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups baking mix
1 1/4 cups skim milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon paprika

Directions:
In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.

Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).

Pour hot chicken mixture into 9x13 greased oven proof dish.Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.

Bake, uncovered at 350 degrees for 30 to 35 minutes or until topping is golden brown.

Recipe makes 8 servings Chicken in Every Pot Pie.

Nutritional information per serving:
Calories: 312, Protein: 26g, Total Fat: 7g, Sodium: 1159mg, Cholesterol: 56mg, Carbohydrates: 34g, Fiber: 3g

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