Chicken-Vegetable Pot Pies

Ingredients

• 12 oz chicken breast halves
• 2½ cup water
• 2 medium baking potatoes, peeled and cut into ½" cubes
• ½ cup chopped celery
• 1 tbsp dry chicken bouillon powder
• 10 oz pkg frozen mixed vegetables
• 2 tbsp unsalted margarine
• 2 tbsp flour
• 1 cup skim milk
• 1 tbsp poultry seasoning
• 4 oz can drained sliced mushrooms

Crust

• 1 cup flour
• 1 tbsp baking powder
• ¼ tbsp salt
• 1 tbsp + 1½ tsp margarine
• ½ cup non-fat buttermilk

Procedures

1. Combine chicken and water in a large saucepan.
2. Bring to a boil.
3. Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
4. Remove chicken, reserving broth.
5. Bone chicken, and cut meat into bite-size pieces; set aside.
6. Add potatoes, celery, and bouillon powder to broth; bring to a boil.
7. Cover, reduce heat, and simmer 15 – 20 minutes or until potatoes are tender.
8. Stir in mixed vegetables. Set aside.
9. Melt 2 tablespoon margarine in a heavy saucepan over low heat.
10. Add 2 tablespoons flour, stirring until smooth.
11. Cook 1 minute, stirring constantly.
12. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
13. Remove from heat; stir in poultry seasoning.
14. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
15. Spoon into individual baking dishes that have been coated with PAM.
16. Preheat oven to 350°F.

Crust

1. In a small bowl, combine 1 cup flour, baking powder, and salt.
2. Cut in 1 tablespoon plus 1½ teaspoons margarine with a pastry blender until mixture resembles coarse meal.
3. Stir in buttermilk.
4. Spoon biscuit dough into 6 portions over chicken mixture.
5. Place in oven and bake for 1 hour or until biscuits are golden.