Chicken and Ham "Pot Pie"

By Debpeye

Ingredients

• 1 (7.5 ounce) package of refrigerated buttermilk biscuits
• 1 tablespoon butter
• 1 pound skinless boneless chicken thighs, trimmed of all visible fat and cut into 1 inch cubes
• 1 (8 ounce) ham steak, cut into half inch cubes
• 2 garlic cloves minced
• 1 onion, chopped
• 1 (10 ounce) package frozen mixed vegetables
• 1 cup fat-free, reduced sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons cornstarch
• 3/4 cup low-fat (2%) milk

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees

Prepare the biscuits according to package directions

Meanwhile, melt the butter in a large nonstick skillet over medium heat

Add chicken and ham

Cook, stirring occasionally, until the chicken is almost cooked through, about
6 minutes

Add the garlic, onion and mixed vegetables

Cook, stirring occasionally, until the vegetables are tender, about 4 minutes

Stir in broth, thyme and pepper, cook 2 minutes

Blend the cornstarch with the milk in a small bowl and stir into skillet

Bring the mixture to a boil and cook, stirring constantly until thickened,
about 1 minute.

Top the skillet with the biscuits and serve