Chicken-vegetable pot pies

6 servings

Ingredients

Quantity Ingredient
12 ounces Chicken Breast halves
2½ cup Water
2 xes Med Baking potatoes *
½ cup Chopped Celery
1 teaspoon Dry Chicken Bouillon powder
10 ounces Pkg frzn Mixed Vegetables
1 cup Flour
1 teaspoon Baking powder
¼ teaspoon Salt
2 tablespoons Unsalted Margarine
2 tablespoons Flour
1 cup Skim Milk
1 teaspoon Poultry seasoning
4 ounces Can drained sliced Mushrooms
1 tablespoon Plus 1 1/2 t Margarine
½ cup Nonfat Buttermilk

Directions

CRUST

* peeled and cut into ½" 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 1½ 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, 18⅗ g protein, 8⅕ g fat, 41 g carbohydrates, 27 g cholesterol, 2⅕ mg iron, 458 mg sodium, 116 mg calcium.

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