Chicken & Biscuit Pot Pie

1 1/2 c. reduced sodium chicken broth
1/2 c. fat free half & half
2 T. all-purpose flour
1 T. Dijon
1/4 t. pepper
1 T. unsalted butter
1 medium onion, chopped
1 fennel bulb, chopped (not my thing will probably substitute)
3 garlic cloves, minced
1/4 t. thyme
2 c. frozen mixed vegetables (corn, carrots, peas, and green beans)
1 1/2 c. chopped cooked chicken breast
1 6 oz package refrigerated buttermilk biscuits (yeah I'll make my own)

1. Preheat oven 425 degrees. spray 3 qt shallow baking dish w/non stick spray.

2. Whisk the broth, half & half, flour, mustard and pepper in a medium bowl until blended.

Yield: 5

from Comfort Classics

3. Melt the butter in a large nonstick skillet over medium-high heat. Add the onion, fennel, garlic and thyme and cook, stirring occasionally, until softened, 6 minutes. Stir in the mixed vegetables and chicken and cook until heated through, 3 minutes. Add the broth mixture and cook, stirring constantly, untiul the mixture comes to a boil and thickens, 2-3 minutes. Pour into the prepared baking dish. Arrange the biscuits on top of the chicken mixture.

4. Bake until the filling is bubbly and the biscuits are golden brown, 10-12 minutes.