2 skinless, boneless chicken breasts
3/4 cup all-purpose flour
3/4 cup uncooked oatmeal
2 tsp. baking powder
1/4 cup oil
1/2 cup skim milk
1 egg white
8 oz. frozen peas
1 large carrot, shredded
2 cups cold water
1/4 cup all-purpose flour
1 tbsp. dry minced onion
1 tsp. poultry seasoning
2 tsp. chicken bouillon

Cube chicken and brown, using cooking oil spray. While chicken is cooking, mix 3/4 cup flour, oatmeal, baking powder, oil, milk and egg white together (will make a wet biscuit dough).

In oiled Crock-Pot, mix cooked chicken, peas and carrot. Reusing pan, heat 1 1/2 cups water, onion, poultry seasoning and bouillon on medium heat. Mix 1/2 cup cold water and 1/4 cup flour together to make a white sauce.

Gradually pour white sauce into water-bouillon mixture, stirring constantly. Continue stirring until mixture forms gravy. Pour gravy over chicken, peas, carrot mixture and slightly stir.

Drop biscuit dough in 1/4 cupfuls onto top of crock pot mixture. Cover and leave 1/4-inch vent (so steam can escape). Cook on high 4 to 5 hours, until biscuits are slightly brown.

Note: DON'T cook this on low, or the biscuits will not brown.

Serves 4.

Variation: This dish can also be done in the oven. Use a casserole dish and bake 40 minutes at 425°F.