Chicken Pot Pie Casserole with Cheddar Bay Biscuits

Winter is the perfect time for comfort food, and I love that I've been able to find and adapt healthy comfort food recipes. We're supposed to get a blizzard over the next few days and the wind chill is predicted to reach 15 below zero, so you can bet we'll want something warm and comforting for dinner! This Chicken Pot Pie Casserole with Cheddar Bay Biscuits is perfect at only 5 Weight Watchers Points Plus* per serving!! This recipe is inspired by and is a combination of Emily Bites' Chicken Pot Pie Casserole, Skinnytaste's Chicken Pot Pie Soup, and Just a Pinch's Cheddar Bay Biscuits.

Filling:

• 4 Tbsp butter
• 1/3 cup white whole wheat flour
• 1 cup fat free milk
• 3 cups fat free chicken broth
• 1 large chicken breast, cooked and cut up into small chunks or shredded
• 1 bag (10 oz) Bird's Eye Steamfresh Selects mixed vegetables (carrots, peas, corn, green beans), cooked according to package directions

Biscuit topping:

• 2 cups Bisquick Heart Smart baking mix
• 2/3 cup fat free milk
• 1/2 cup shredded, reduced fat cheddar cheese
• 1 Tbsp butter
• 1/8 tsp garlic powder

Directions:

1. Make the biscuit topping by mixing the Bisquick, milk and cheese. Drop 12 biscuits onto a pan that has been sprayed and bake at 450 for about 8 minutes, until they just begin to brown.
2. Make the filling by melting the 4 Tbsp butter in a pot and adding the flour to it. Cook for a few minutes and then add the broth and milk. Whisk together and cook until it thickens, then add the cooked chicken pieces and cooked vegetables.
3. Spray a 9 x 13 pan with cooking spray, pour in the filling and then arrange the biscuits on top. Melt the remaining 1 Tbsp butter and mix it with the garlic powder, then brush it on top of the biscuits.
4. Bake at 350 for about 20 minutes until bubbly.

Serves 12

*According to the recipe builder on WeightWatchers.com, each serving is 5 Points Plus.