Chicken Pot Pie with Whole Wheat Parmesan-Rosemary Biscuits

1 boneless, skinless chicken breast
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1-1/2 cups frozen mixed vegetables, thawed
1 cup reduced-sodium chicken broth
1/2 cup low-fat milk
1 tablespoon cornstarch
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1 cup whole wheat flour
1/2 cup freshly grated Parmesan cheese
2 teaspoons baking powder
2 teaspoons chopped fresh rosemary
2 tablespoons cold butter, cut into small pieces
1/2 cup low-fat milk

Preheat oven to 375 degrees. Place chicken
breast in a baking dish coated with cooking
spray; sprinkle with ¼ teaspoon salt and ¼
teaspoon pepper. Bake 25 minutes or until
done; chop chicken. Increase oven temperature
to 450 degrees. Heat oil in a large deep skillet
over medium heat. Add onion and garlic; cook 5
minutes or until tender. Stir in vegetables, and
cook 3 minutes or until thoroughly heated.
Whisk together broth, milk, cornstarch and
remaining salt and pepper. Add to vegetable
mixture in skillet; bring to a boil. Reduce heat;
simmer 3 minutes or until thickened. Stir in
chicken; spoon into a 2-quart baking dish
coated with cooking spray. Arrange unbaked
Whole Wheat Parmesan-Rosemary Biscuits
over top. Bake 15 to 20 minutes or until biscuits
are browned and casserole is bubbly.
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Whisk together flour, Parmesan cheese, baking
powder and rosemary in a large bowl. Cut in
butter using 2 forks or a pastry blender until
mixture resembles coarse crumbs. Add milk;
stir just until moistened. Pat dough into a ¾-
inch-thick round on a lightly-floured surface. Cut
into 4 biscuits using a 2½- to 3-inch cutter.
Arrange over top of Chicken Pot Pie.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LOVITAR.