INGREDIENTS
1 (15-ounce) can Pinto Beans, drained and rinsed
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 flour
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
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

PREPARATION
Spray medium saucepan with cooking spray. Heat over medium heat until hot. Sauté carrot, onion, pepper, celery, and mushrooms until tender. Stir in flour and herbs. Cook over medium heat 1 to 2 minutes, stirring often. Add Pinto Beans, chicken broth, chicken and peas. Bring to a boil and cook, stirring constantly, for 2 minutes. Season to taste with pepper. Pour mixture into six 6-ounce clay flower pots, custard cups, or soufflé dishes. Top each with a biscuit. Bake pies in preheated 400°F oven until biscuits are golden brown, 8 to 10 minutes. Place pies on plates and serve.

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 6
Serving size: 3/4 cup
Calories: 250
Carbohydrates: 35g
Fat: 3g
Cholesterol: 34mg
Protein: 22g
Fiber: 4g
Sodium: 636mg

FOOD EXCHANGES
2 starch/bread
2 lean meat