Chicken-Vegetable Pot Pies

Makes 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

•       1 cup flour
•       1 teaspoon baking powder
•    1/4 teaspoon salt
•       1 Tablespoon Plus 1 1/2 teaspoon margarine
•    1/2 cup nonfat buttermilk

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.