Chicken Pot Pies

Ingredients

• 1 cup carrots diced
• 0.5 cup celery chopped
• 3 cups chicken breast diced cooked (skinned before cooking and without salt)
• 10.8 ounce one-third-less-salt cream of chicken soup fat-free 99% undiluted canned
• 1 cup mushrooms fresh sliced
• 1.5 tablespoons butter 
• 0.3 cup onion minced
• 0.5 cup peas frozen english thawed
• 0.5 teaspoon pepper 
• 1 cup self-rising flour 
• 0.3 cup skim milk 
• 0.3 teaspoon thyme leaves dried whole
• 1.5 cups water 

Equipment

• bowl
• frying pan
• oven
• blender

Directions

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add carrot, mushrooms, celery, peas, and onion.
3. Saute 5 minutes or until vegetables are tender.
4. Combine soup, water, pepper, and thyme in a medium bowl; stir well.
5. Add vegetables and cooked chicken, stirring well.
6. Spoon chicken mixture evenly into 6 (8-ounce) round baking dishes coated with cooking spray.
7. Place flour in a small bowl; cut in margarine with a pastry blender until mixture is crumbly.
8. Sprinkle milk (1 tablespoon at a time) evenly over surface, stirring with a fork until dry ingredients are moistened. Drop dough evenly by spoonfuls onto chicken mixture.
9. Bake at 425 for 15 to 18 minutes or until crusts are golden.