Chicken Pot Pie

1C diced carrot
11C sliced mushrooms
1/2 C chopped celery
1/2 C frozen green peas thawed
1/4 C minced fresh onion
1 1/2 C water
1 1/2 (10 oz) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1/2 t pepper
1/4 t dried thyme
3 C diced cooked chicken breast
1 C self-rising flour
1 1/2 T chilled stick margarine, cut into small pieces
1/4 C skim milk

1. Preheat oven to 425 degrees
2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add carrot, mushrooms, celery, green peas, and onion: saute 5 minutes or until vegetables are tender.
3. Combine water, soup, pepper and thyme in a medium bowl; stir well. Spoon chicken mixture evenly into 6 (8-ounce) individual round baking dishes coated with cooking spray.
4. Place flour in a small bowl; cut in margarine with a pastry blender or 2 knives until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time over surface; toss with a fork until moist. Drop dough by level tablespoons onto chicken mixture. Bake 425 degrees for 15 minutes or until biscuit topping is golden. Yield 6 servings.

Per serving: CAL 281 (22% from fat); PRO 24.7g; FAT 6.8g
(sat 1.5g); CARB 28.5g; FIB l.7g; CHOL 61 mg; IRON 2.2 mg; SOD 716 mg; CALC 109 mg