Vegetarian Pot Pie

1 cup chopped onion
1 clove garlic, minced
1 cup low-sodium vegetable broth
1-1/2 cup peeled, cubed potatoes
1-1/2 cup chopped carrots
1 cup sliced green beans (cut into 1 inch pieces)
1 can (10-3/4 ounces) reduced-fat Cream of Mushroom Soup, undiluted
1-1/2 teaspoons all-purpose flour
2 cups chopped cooked Morningstar Chicken Strips
1/2 teaspoons each dried basil and ground thyme
1/4 teaspoon black pepper

Biscuit Crust
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground sage
1/4 teaspoon salt
2 tablespoons butter
1/3 cup skim milk

Spray a large saucepan with non-stick spray. All onions and garlic. Cook over medium heat until tender, about 5 minutes. Add broth, potatoes, carrots, and beans. Bring to boil. Reduce heat and partially cover, simmer for 15 minutes (until potatoes are just slightly undercooked. Remove from heat.

In a small bowl, stir together the mushroom soup and flour. Add to vegetables, along with Chicken strips, basil, thyme, and pepper. Stir well. Put into a medium casserole dish.

Prepare crust, combine flour, baking powder, sage and salt in a large bowl. Use a blender, cut in butter until mixture represents coarse crumbs. Stir in milk. Form a ball with the dough. Roll out onto a floured surface to fit over the casserole dish. Place dough over vegetables in casserole. Prick several times with fork. Bake at 400 degrees for 25 minutes until crust is golden brown. Before serving let cool for 5 minutes.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user GANDHILOVER.