From Lhj Online http://www. Lhj. Com A cornucopia of vegetables, this chicken potpie with a biscuit topping gets lots of flavor from just a little meat.

Easy

1. Make Biscuits: Heat oven to 425°F. Lightly coat cookie sheet with vegetable cooking spray. Combine flour, baking powder, baking soda and salt in large bowl. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until dough holds together. Drop by tablespoons onto prepared cookie sheet. Bake 12 to 15 minutes, until golden. Makes 1 dozen.

2. Bring broth and water mixture to boil in large saucepan over medium heat. Add chicken; cover and simmer 10 minutes. With slotted spoon, transfer chicken to plate. Add carrots to saucepan and cook 7 minutes. Add squash, green beans and green onions; cook 2 minutes more. With slotted spoon, transfer vegetables to plate.

3. Heat broth over medium-low heat 1 minute. Stir cornstarch into 1/4 cup milk until smooth. Whisk into broth along with remaining milk, dill,

salt, pepper and thyme. Bring to boil, reduce heat and simmer 2 minutes.

Cut chicken into bite-size pieces. Stir chicken, peas and cooked vegetables into sauce; cook until heated through. Transfer to warm shallow 2-quart casserole. Top with biscuits and serve immediately. Makes 6 servings.

* To defat chicken broth: Freeze broth 30 minutes until fat solidifies on surface. Remove fat with slotted spoon.

Per Serving: Calories 290, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 46 mg, Sodium 848 mg, Carbohydrates 32 g, Protein 24 g.