• 7.5 oz. can Pillsbury buttermilk refrigerated biscuits
• 12 1/2 oz. can cooked chicken breast, drained
• 10 3/4 oz. can 98% fat free cream of chicken soup
• 8 1/2 oz. can of peas and carrots, drained
• 1 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/8 tsp. salt

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine chicken, soup, peas and carrots, parsley, black pepper and salt. Mix well to combine.
3. Spray an 8" x 8" baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Slightly flatten biscuits between your palms. Top chicken mixture evenly with biscuits.
4. Bake for 25 minutes or until biscuits are golden brown. Serve immediately.
5. Nutrition Information:
6. 268 cal., 2.7 g. fat, 2.5 g. fiber

I found this recipe at www.halfmysize.com and my husband and I absolutely love it. Our oven needs about 5 more minutes for the biscuits to be completely done and there was a tad too much pepper in it for our tastes (will decrease the next time I make it). This is the best WW-friendly chicken pot pie I've made yet.. and I've tried quite a few!