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Chicken Pot Pie & Hot Biscuits

Thanks to the magic of puff pastry, our chicken pot pie recipe is a snap to create - and a creation it is! Makes a great dish for get-together's and travels well.

Although you can make our chicken pot pie with a double-crust, a smarter version for those watching their waistlines calls for a single crust. Roll out 1/2 sheet of thawed pastry.

In the bottom of a non-stick round pan, spoon in the following mix: 2 cups of cooked (skinned & boneless) chicken - and you can use either dark or white meat; 1 bag of cooked mixed veggies (peas & carrots); 2 cups of cooked, diced potatoes and 1 can of your favorite chicken gravy. We have three tips for your creation:

1. Grab a container of chicken gravy from your favorite fast-food chicken haunt. Generally speaking, chicken gravy contains about 200 calories per cup and about 15 fat grams - whether it's homemade, in a can or from your favorite restaurant. Our recipe is based on 2 cups of gravy.

2. If gravy is too thick, add just a bit of skim milk to loosen it up and render a creamy texture.

3. Cooking potatoes is a cinch when using the microwave. Simply wash the potatoes and bake until tender - about 4-5 minutes per potato OR about 10-12 minutes for two. Allow to cool, remove jackets and dice.

Add about 1 teaspoon of dried parsley to the chicken/gravy mixture if desired, as well as a bit of cracked pepper. Due to the salt content in gravy, we don't recommend adding salt. Most chicken gravies contain about 1,400 mg of sodium per cup - and that's a lot of salt.

Next, top mixture with puff pastry, trimming away excess to form the crust. Bake in a preheated 375° oven until golden brown. Serve with 110-calorie biscuits, small rolls or crescents.

This recipe makes enough for leftovers.

Serves 8

About 350 Calories per Serving, Including Biscuit

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