Vegetable Pot Pie

(Adapted from the post here)

Yum yum yum! 
I was really craving some chicken pot pie today, but since I'm still on meat-strike after my trip to Peru (we had meat every day for lunch and dinner), I decided to replace the chicken with, well... more vegetables!! If you want to add chicken, just dice up some cooked chicken breast and add it to the mixture, but make sure you include them if you are counting points on Weight Watchers.

Ingredients:
1 cup fat free half and half
1 cup fat free chicken broth
1 chicken bouillon cube
1 tsp thyme
1/2 cup peas
1/2 cup green beans
1/2 cup corn
1/2 cup carrots
*optional* 2 cups cooked chicken breast, cubed
1 tsp salt
1/4 tsp pepper
4 refrigerated biscuits

PP+ 5 per serving

Preheat oven to 425 degrees.
In a medium pot, bring the half and half, chicken broth, bouillon cube and thyme to a boil, then let it simmer for about five minutes, until it has thickened. Then add the vegetables, salt and pepper and keep on the heat for another three minutes (add the chicken here if you want meat).

Then divide the mixture into four ramekins or small glass bowls.

Roll out the biscuits, until they are big enough to cover the mixture in the bowl, then place them on top.
Place the bowls on a cookie sheet, then bake them in the preheated oven until golden brown, about 10-12 minutes.
Now try not to eat all four in one sitting!!