WEIGHT WATCHERS CHICKEN POT PIE WITH YOGURT-BISCUIT TOPPING

2 1/2 cups low-sodium chicken broth
3 medium carrots, cut into 1-inch chunks
2 medium onions, quartered
1 bay leaf
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground black pepper
1 cup plus 2 tablespoons all-purpose flour, divided use
8 ounces skinless boneless cooked chicken breast, shredded
1/2 cup fresh or thawed frozen green peas
1 teaspoon granulated sugar
1 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain nonfat yogurt
1 tablespoon plus 1 teaspoon vegetable oil

Preheat oven to 350 degrees F.

TO PREPARE FILLING:
In medium saucepan, combine broth, carrots, onions, bay leaf, thyme and pepper; bring liquid to a boil. Reduce heat to low; simmer 20 minutes, until vegetables are tender.

In small bowl, combine 3 tablespoons of the flour and 1/4 cup water, stirring until flour is dissolved. Add 1/2 cup hot broth to flour mixture; with wire whisk, blend until smooth. Stir flour mixture into remaining broth mixture; simmer, stirring frequently, 5 minutes, until mixture is thickened.

Stir in chicken and peas; transfer to 9-inch square baking pan. Remove and discard bay leaf.

TO PREPARE TOPPING:
In medium bowl, combine the remaining 1 cup minus 1 tablespoon flour, the sugar, baking powder, baking soda and salt. Add yogurt and oil; stir until mixture forms a smooth dough. Divide dough into 4 equal portions. Form each portion into a ball; flatten balls slightly. Place flattened balls onto filling without overlapping dough.

Bake 30 minutes, until topping is golden brown and filling is bubbling. Divide evenly among 4 plates and serve.

Servings: 4 (one-fourth of pie)

PROVIDES: 1 Fat, 2 Vegetables, 2 Proteins, 1 3/4 Breads, 30 Optional Calories.

PER SERVING: 364 Calories, 9 g Total Fat, 2 g Saturated Fat, 49 mg Cholesterol, 500 mg Sodium, 46 g Total Carbohydrate, 5 g Dietary Fiber, 27 g Protein, 193 mg Calcium

Source: Weight Watchers Slim Ways Hearty Meals