Chicken-Vegetable Pot Pies Recipe

Chicken-Vegetable Pot Pies Recipe

Ingredients

• Serving Size : 6
• 12 ounces 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 10 ounce Pac Frozen mixed vegetables
• 2 tablespoons Unsalted margarine
• 2 tablespoons Flour
• 1 cup Skim milk
• 1 teaspoon Poultry seasoning
• 1 4 ounce can Drained sliced mushrooms

Method

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 tablespoons margarine in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth.
10. Cook 1 minute, stirring constantly.
11. Gradually add skim milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
12. Remove from heat; stir in poultry seasoning.
13. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
14. Spoon into individual baking dishes that have been coated with Pam.
15. CRUST: Combine 1 cup flour, baking powder, and salt in a small bowl.
16. Cut in 1 tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal.
17. Stir in buttermilk.
18. Spoon biscuit dough into 6 portions over chicken mixture.
19. Bake at 350 deg F for 1 hour or until biscuits are golden.

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