Chicken-Vegetable Pot Pies

* Exported from MasterCook *

CHICKEN-VEGETABLE POT PIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low-Cal Chicken
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Chicken Breast halves
2 1/2 c Water
2 x Med Baking potatoes *
1/2 c Chopped Celery
1 t Dry Chicken Bouillon powder
10 oz Pkg frzn Mixed Vegetables
2 T Unsalted Margarine
2 T Flour
1 c Skim Milk
1 t Poultry seasoning
4 oz Can drained sliced Mushrooms
-----CRUST-----
1 c Flour
1 t Baking powder
1/4 t Salt
1 T 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.



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