Chicken and Biscuits Casserole

This is absolutely delicious! I had found a recipe for this on the net but I wasn't thrilled with some of the ingredients. After a few changes and a cruise through my local health food market, I came up with this. If you like chicken pot pie but hate all of the work, you'll love this recipe. All the taste with half of the work. Dinner was on the table in about 45 minutes.

Serves 6-8


1 pkg(about 6 boneless, skinless chicken thighs)
4 carrots, peeled and diced
1 large onion, diced
1 cup frozen peas
1 can cream of chicken soup(I found a good one at Sprouts if you are in So Cal)
1 cup fat-free half and half
1/3 cup dry white wine
1/2 cup light mayo
2 cans of refrigerated biscuits(Von's has a great healthy version)
1/2 tsp dry sage
1/2 tsp dry thyme
2 cups shredded low-fat cheddar cheese
salt and pepper
3 tbsp olive oil
2 tbsp corn starch

Preheat the oven to 350. Spray an oblong baking dish(9x13) with cooking spray. Heat 2 tbsp of olive oil in a large skillet and brown the chicken thighs over high heat. Season with salt and pepper. In another skillet over medium/high heat, heat the last tbsp of oil and add the carrots. Let them saute for about 5 minutes then add the onion, thyme, sage, salt and pepper. Cook until the onions are translucent and the carrots begin to soften. Add the peas, stir to combine and turn off the heat. Place the chicken thighs in the bottom of the baking dish. Pour the off the remaining oil from the pan. Return it to the heat and add the wine. Cook over medium heat, scraping up the drippings from the bottom of the pan. Pour the cooking liquid over the chicken. Pour the veggies over the chicken. In a medium bow, mix together the soup, half and half, mayo and corn starch. Season with pepper and pour over the chicken and the veggies. Place into the oven for 15 minutes. Remove from the oven and sprinkle the cheese over the top. Place the biscuits on top of the cheese. Placing them as close together as possible. I had 4 leftover. I placed them in a pie plate to bake up with the casserole. Return the casserole to the oven for another 20-25 minutes. Serve.