Individual, wholesome bean and chicken pot pies with an easy 'biscuit crust'.

Bean & Chicken Pies in a Pot

1 medium carrot, sliced
1/2 cup onion, chopped
1/2 cup red or green pepper, chopped
1/4 cup celery, chopped
4 ounces mushrooms, quartered
1/4 cup all-purpose flour
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme

1 (15-ounce) can pinto beans, drained and rinsed
1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth
1 pound boneless and skinless chicken breast, cut into 1 inch pieces
1/2 cup frozen peas, thawed
Pepper to taste
6 biscuits, plain, lower fat, refrigerator dough

1. Spray medium saucepan with cooking spray. Heat over medium heat until hot. Sauté carrot, onion, pepper, celery, and mushrooms until tender.
2. Stir in flour and herbs. Cook over medium heat 1 to 2 minutes, stirring often.
3. Add pinto beans, chicken broth, chicken and peas. Bring to a boil and cook, stirring constantly, for 2 minutes. Season to taste with pepper.
4. Pour mixture into six (6-ounce) custard cups, or soufflé dishes. Top each with a biscuit.
5. Bake pies in preheated 400°F (205°C) oven until biscuits are golden brown, 8 to 10 minutes.

Makes 6 servings.

Recipe provided courtesy of The Bean Education & Awareness Network.