Serve this warm and chunky potpie with a colorful orange-and-spinach salad and chocolate ice cream for dessert. (Serves 3)

Biscuit-Topped Chicken Potpie

Credit: Randy Mayor

Spinach and orange salad Combine 5 cups packaged baby spinach, 1 cup drained mandarin oranges in light syrup, and 1/4 cup slivered red onion. Combine 2 tablespoons balsamic vinegar, 1 tablespoon honey, 2 teaspoons Dijon mustard, 1 teaspoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper, stirring with a whisk. Drizzle vinaigrette over salad, toss gently to coat.

Chocolate low-fat ice cream with graham crackers 


Total time: 45 minutes

1. While oven preheats:
• Prepare potpie filling.
• Prepare biscuit-topping batter.

2. While crusts bake:
• Mix vinaigrette for salad.
• Toss salad.