Chicken-vegetable Pot Pies

  • on November 22, 2007
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Ingrients & Directions

12 oz Chicken Breast halves
2 1/2 c Water
2 x Med Baking potatoes *
1/2 c Chopped Celery
1 ts Dry Chicken Bouillon powder
10 oz Pkg frzn Mixed Vegetables
2 tb Unsalted Margarine
2 tb Flour
1 c Skim Milk
1 ts Poultry seasoning
4 oz Can drained sliced Mushrooms

1 c Flour
1 ts Baking powder
1/4 ts Salt
1 tb Plus 1 1/2 t Margarine
1/2 c Nonfat Buttermilk

* 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. PER SERVING: 314 calories, 18.6 g protein, 8.2 g
fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg
sodium, 116 mg calcium.

6 Servings

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