Chicken-Vegetable Pot Pies

  1. Combine chicken and water in a large saucepan and bring to boil.
  2. Cover, reduce heat, and simmer 15 minutes or until chicken is tender.
  3. Remove chicken, reserving broth.
  4. Cut meat into bite-size pieces; set aside.
  5. Add potatoes, celery, and bouillon powder to broth; bring to a boil.
  6. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender.
  7. Stir in mixed vegetables; set aside.
  8. Melt 2 tablespoons margarine in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth.
  9. Cook 1 minute, stirring constantly.
  10. Gradually add skim milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  11. Remove from heat; stir in poultry seasoning.
  12. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
  13. Spoon into individual baking dishes that have been coated with Pam.
  14. Or into 1 large casserole dish.
  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 over chicken mixture.
  19. Bake at 350F for 1 hour or until biscuits are golden.

chicken, water, gold potatoes, celery, chicken bouillon powder, mixed vegetables, unsalted margarine, flour, milk, poultry seasoning, mushrooms, flour, baking powder, salt, margarine, margarine, buttermilk

Taken from www.foodgeeks.com/recipes/19435 (may not work)

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