Chicken and Ham
INGREDIENTS
  • 1 (7 1/2 oz.) package refrigerated biscuits
  • 1 T. butter
  • 1 lb. skinless boneless chicken thighs, trimmed of all visible fat and cut into 1-inch cubes
  • 1 (8oz.) ham steak, cut into 1/2-inch cubes
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 (10 oz) package frozen mixed veggies
  • 1 c. fat free, reduced sodium chicken broth
  • 1 tsp. dried thyme
  • 1/2 tsp. coarsely ground black pepper
  • 2 T. cornstarch
  • 3/4 c. low-fat (2%) milk
DIRECTIONS
  1. From Weight Watchers "make it in minutes" cookbook.
  2. 20 minutes prep and cook time.
  3. Makes 8 servings:
  4. 1 (7 1/2 oz.) package refrigerated biscuits
  5. 1 T. butter
  6. 1 lb. skinless boneless chicken thighs, trimmed of all visible fat and cut into 1-inch cubes
  7. 1 (8oz.) ham steak, cut into 1/2-inch cubes
  8. 2 garlic cloves, minced
  9. 1 onion, chopped
  10. 1 (10 oz) package frozen mixed veggies
  11. 1 c. fat free, reduced sodium chicken broth
  12. 1 tsp. dried thyme
  13. 1/2 tsp. coarsely ground black pepper
  14. 2 T. cornstarch
  15. 3/4 c. low-fat (2%) milk
  16. 1. Preheat the oven to 400. Prepare the biscuits according to package directions.
  17. 2. Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Add the chicken and ham; cook, stirring occasionally, until the chicken is almost cooked through, about 6 minutes. Add the garlic, onion, and mixed veggies. Cook, stirring occasionally, until the veggies are tender, about 4 minutes. Stir in the broth, thyme, and pepper; cook 2 minutes.
  18. 3. Blend the cornstarch with the milk in a small bowl, and stir into the skillet. Bring the mixture to a boil and cook, stirring constantly until thickened, about 1 minute. Top the skillet with the biscuits and serve.
  19. What's for Dinner: Serve the pot pie with a mixed green salad.
  20. Cooks Tip: If you aren't able to find refrigerated buttermilk biscuits, sub an equal amount of the brown and serve type rolls usually stocked in the stores bread aisle.
  21. 5 points per serving
  22. 225 calories 6 g total fat 2 g saturated fat 68 mg cholesterol 760 mg Sodium 22 mg Total carbs 2 g dietary fiber 20 g Protein 53 mg Calcium
  23. We have used chicken breasts instead of the thighs. We also prefer to only use 1/2 of the thyme. In the past if I didn't have the mixed veggies on hand I would use what I did have like peas, corn, beans or a little of all 3 is nice. When I don't have garlic I use the powdered variety and if I don't have onion, I use the dehydrated onion. Our family really loves this dish, especially our 15 year old daughter! Enjoy!
RECIPE BACKSTORY
From Weight Watchers "make it in minutes" cookbook. 20 minutes prep and cook time. Makes 8 servings: