Skillet Chicken Potpie

Ingredients:
1 lemon
2 teaspoons olive oil
1-1/4 pounds skinless, boneless chicken-breast halves (about 4 medium), cut into 1-inch pieces
2 medium carrots, cut into 1/2-inch pieces
1 medium onion, finely chopped
1 medium celery stalk, thinly sliced
1 can (14-1/2 ounces) fat-free chicken broth (1-3/4 cups)
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
3 tablespoons cornstarch
1-1/2 cups plus 1/3-cup nonfat (skim) milk
1 cup reduced-fat all-purpose baking mix
1 cup frozen peas

Directions:
From lemon, with vegetable peeler, remove three strips peel (3 by 1-inch each); set aside.

In deep nonstick 12-inch skillet, heat 1-teaspoon oil over medium-high heat until hot. Add half of chicken and cook three to five minutes or until golden, stirring occasionally. Transfer chicken to plate; repeat with remaining chicken. Set aside.

In same skillet, heat remaining 1-teaspoon oil; add carrots, onion, and celery and cook five minutes over medium-high heat, stirring occasionally. Add broth, salt, thyme, pepper, and lemon peel; heat to boiling. Reduce heat to low; cover and simmer ten minutes or until vegetables are tender.

Meanwhile, in medium bowl, with wire whisk, mix cornstarch and 1-1/2 cups milk until smooth. In small bowl, stir baking mix with remaining 1/3-cup milk until blended; set dough aside.

Stir cornstarch mixture into skillet; heat to boiling over medium-high heat. Boil one minute, stirring. Add chicken and peas; heat to boiling. Remove lemon peel and discard.

Drop dough by tablespoons over chicken mixture. Reduce heat to medium-low; cover and simmer ten minutes or until biscuits are cooked through.

Recipe makes six servings.

Nutrition information per serving:
Calories: 270
Carbohydrates: 28g
Protein: 28g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 56mg
Fiber: 2g
Sodium: 845mg
Calories from fat: 23-percent