Chicken-vegetable pot pies

 
                         CHICKEN-VEGETABLE POT PIES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Low-Cal                          Chicken
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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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