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Chicken-Vegetable Pot Pies

Pot Pie Recipes from AlansKitchen.comMakes 6 pot pies

Prep Time: 15 min.
Cooking Time: 50 min.
Baking Time: 1 hr.

Ingredients:

  •     12 oz Chicken Breast halves
  • 2 1/2 cups Water
  •       2 Medium Baking potatoes, peeled and cut into 1/2″ cubes
  •    1/2 cup chopped celery
  •       1 teaspoon dry chicken bouillon powder
  •       1 package (10 oz) frozen mixed vegetables
  •       2 Tablespoon unsalted margarine
  •       2 Tablespoon flour
  •       1 cup skim milk
  •       1 teaspoon poultry seasoning
  •       1 can (4 oz) sliced mushrooms, drained

CRUST

Directions:

1) Combine chicken and water in a large saucepan. Bring to a boil.

2) Cover, reduce heat, and simmer 30 minutes or until chicken is tender.

3) Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces. Set aside.

4) Add potatoes, celery, and bouillon powder to broth and bring to a boil.

5) Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.

6) Stir in mixed vegetables. Set aside.

7) Melt 2 Tablespoon margarine in a heavy saucepan over low heat.

8) Add 2 Tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly.

9) Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.

10) Remove from heat; stir in poultry seasoning.

11) Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.

12) Spoon into individual baking dishes that have been coated with Pam.

Preheat oven to 350-degrees F.

13) CRUST: In a small bowl, combine 1 cup flour, baking powder, and salt.

14) Cut in 1 Tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal.  Stir in buttermilk.

15) Spoon biscuit dough into 6 portions over chicken mixture.

16) Place in oven and bake for 1 hour or until biscuits are golden.

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