Chicken-Vegetable Pot Pies

Recipe Ingredients

12 oz	340g	Chicken breast halves
2 1/2 cups	592ml	Water
1 cup	237ml	Baking potatoes * (medium)
1/2 cup	55g / 1.9oz	Chopped celery
1 teaspoon	5ml	Dry chicken bouillon powder
1		Frzn mixed vegetables
2 tablespoons	30ml	Unsalted margarine
2 tablespoons	30ml	Flour
1 cup	237ml	Skim milk
1 teaspoon	5ml	Poultry seasoning
1		Drained sliced mushrooms
		Crust
1 cup	62g / 2.2oz	Flour
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Plus 1 1/2 t margarine
1/2 cup	118ml	Nonfat buttermilk

Recipe Instructions

* peeled and cut into 1/2" cubes Combine chicken and water in a large saucepan.

Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside.

Add potatoes, celery, and bouillon pwder to broth; bring to a boil.

Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender.

Stir in mixed vegetables; set aside.

Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning.

Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam.

CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden.

Source:
Sawnee EMC

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