Title: Chicken-Vegetable Pot Pies
Categories: Diet Poultry
Yield: 6 Servings
| 12 | oz | Chicken breast halves |
| 2 | x | Med baking potatoes * |
| 1 | ts | Dry chicken bouillon powder |
| 2 | tb | Unsalted margarine |
| 1 | c | Skim milk |
| 4 | oz | Can drained sliced mushrooms |
| 1 | c | Flour |
| 1/4 | ts | Salt |
| 1/2 | c | Nonfat buttermilk |
| 2 1/2 | c | Water |
| 1/2 | c | Chopped celery |
| 10 | oz | Pkg frzn mixed vegetables |
| 2 | tb | Flour |
| 1 | ts | Poultry seasoning ----------crust------------ |
| 1 | ts | Baking powder |
| 1 | tb | Plus 1 1/2 t margarine |
* 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.