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  Recipe Home » Poultry » CHICKEN VEGETABLE POT PIES
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  CHICKEN VEGETABLE POT PIES
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 177
Ingredients:
12 oz. chicken breast halves
2-1/2 C. water
2 medium potatoes baked, peeled and cut into 1/2-inch cubes
1/2 C. chopped celery
1 tsp. dry chicken bouillon powder
10 oz. packaged frozen mixed vegetables
2 Tbls. unsalted margarine
2 Tbls. flour
1 C. skimmed milk
1 tsp. poultry seasoning
4-oz. can, drained and sliced mushrooms
Crust:
1 C. flour
1 tsp. baking powder
1/4 tsp. salt
1 Tbls. plus 1-1/2 tsp. margarine
1/2 C. non-fat buttermilk
Instructions:
Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer for 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 powder to broth; bring to a boil. Cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 Tbls. margarine in a heavy saucepan over low heat; add 2 Tbls. flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skimmed milk; cook over medium 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 Tbls. plus 1-1/2 tsp. 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 for 1 hour or until biscuits are golden.
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