Chicken-Vegetable Pot Pies

---------- Recipe via Meal-Master (tm) v8.01

Title: Chicken-Vegetable Pot Pies
Categories: Low-cal, Poultry
Yield: 6 servings

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 x
-----------crust------------
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.

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