Ingredients

Filling:
2 cups cubed, cooked chicken
1 (17-ounce) can cream-style corn
1 1/2 cups frozen peas (from pour-out polybag)
1 medium carrot, grated
1 medium onion, finely chopped
1 1/4 cups low-fat milk
Four ounces low-fat Jarlsberg, Jack or Swiss cheese, finely diced
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground pepper, or to taste

Biscuit topping:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/3 cup grated Parmesan cheese
3 teaspoons baking powder
3 teaspoons freshly chopped chives, optional (or parsley)
1/2 teaspoon garlic salt
1 cup low-fat milk
1/2 cup vegetable oil
1 egg, beaten

Yield: 8 servings
Prep time: 30 minutes to mix, if chicken is prepared
Baking: 45 minutes

Directions

Have oven heating to 400 degrees. Grease or spray with nonstick vegetable oil coating a 13x9-inch baking dish.

In a large mixing bowl, combine the cubed chicken, cream-style corn, frozen peas, carrot, onion, milk, cheese, parsley, Worcestershire and pepper. Turn into the baking dish; bake at 400 degrees for 20 minutes or until bubbling around the edges.

Meanwhile, prepare biscuit topping. In a medium bowl, combine flour, cornmeal, Parmesan, baking powder, chives or parsley and garlic salt. Blend well.

In a separate measure, whisk together the milk, oil and egg. Stir into the dry ingredients just until a soft dough forms. Drop by tablespoonfuls on top of the hot chicken mixture. Return to oven. Bake an additional 25 to 35 minutes at 400 degrees, until topping is light golden brown. Recipe adapted from an entry in Pillsbury Bake-Off 33 by Chloe Tedder of Fort Smith, Ark.