• 1 lb. refrigerated biscuit dough
• 1 cup canned cream of chicken soup, condensed (no water added)
• 1 cup cooked chicken, cubed
• 1 lb. frozen mixed vegetables, thawed

Preheat oven to 350°F. Roll out dough and divide in half. Press half the dough into a buttered pie plate. Combine remaining ingredients in a bowl and pour into crust. Cover with remaining dough, crimping edges under to seal. Cut several slits in top of pie and bake about 30 minutes or until top is well browned.

Per serving: calories 515, fat 20.9g, 36% calories from fat, cholesterol 35mg, protein 19.8g, carbohydrates 63.3g, fiber 6.4g, sugar 8.8g, sodium 1310mg, diet points 11.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 4.1, Lean meat: 1.4, Fat: 2.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Sauvignon Blanc.