Vegetable cooking spray 
1 medium carrot, sliced 
1/2 cup chopped onion 
1/2 cup chopped red or green pepper 
1/4 cup chopped celery 
4 ounces mushrooms, cut into fourths 
1/4 cup all-purpose flour 
3/4 teaspoon dried oregano leaves 
1/2 teaspoon dried basil leaves 
1/4 teaspoon dried thyme leaves 
1 can (15 ounces) Pinto beans, drained and rinsed, or 1 1/2 cups dried Pinto beans, cooked 
1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth 
1 1/4 pounds boneless skinless chicken breast, cooked, cut into 1 to 1 1/2 inch pieces 
1/2 cup frozen peas, thawed 
Salt 
Pepper 
1 package (16 ounces) jumbo biscuits 
Vegetable relishes, cut into flower shapes 

Spray medium saucepan with cooking spray; heat over medium heat until hot. Saute carrot, onion, red pepper, celery and mushrooms until tender. Stir in flour and herbs; cook over medium heat 1 to 2 minutes, stirring frequently. 

Add pinto beans, chicken broth, chicken and peas; heat to boiling. Boil, stirring constantly, 2 minutes. Season to taste with salt and pepper. Pour mixture into six 6-ounce flower pots, custard cups or souffle dishes. Top each with a biscuit (bake and reserve 2 remaining biscuits for other use). 

Bake pies in preheated 400 F oven until biscuits are golden, 8 to 10 minutes. Place pies on plates; garnish with vegetable relishes such as radish or carrot "flowers". 

Note: Use a ball of aluminum foil to plug hole in bottom of flower pots. Brightly colored mugs can be substituted for flower pots. 

Nutritional Information Per Serving: Calories 408, Carbohydrate 48 g, Protein 33 g, Fat 10 g, % of Calories from Fat 22, Sodium 964 mg and Cholesterol 57 mg.