CHICKEN-VEGETABLE POT PIES

Servings: 6
Ingredients:

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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