This is a print preview of "Chicken Vegetable Pot Pies" recipe.

Chicken Vegetable Pot Pies Recipe
by Global Cookbook

Chicken Vegetable Pot Pies
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  Servings: 6

Ingredients

  • 12 ounce Chicken Breast halves
  • 2 1/2 c. Water
  • 2 x Med Baking potatoes *
  • 1/2 c. Minced Celery
  • 1 tsp Dry Chicken Bouillon pwdr
  • 10 ounce Pkg frozen Mixed Vegetables
  • 2 tsp Unsalted Margarine
  • 2 tsp Flour
  • 1 c. Skim Lowfat milk
  • 1 tsp Poultry seasoning
  • 4 ounce Can liquid removed sliced Mushrooms
  • 1 c. Flour
  • 1 tsp Baking pwdr
  • 1/4 tsp Salt
  • 1 tsp Plus 1 1/2 t Margarine
  • 1/2 c. Nonfat Buttermilk peeled and cut into 1/2" cubes

Directions

  1. Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 min or possibly till chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pcs; set aside. Add in potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 min or possibly till potatoes are tender.
  2. Stir in mixed vegetables; set aside. Heat 2 Tablespoons margarine in a heavy saucepan over low heat; add in 2 Tablespoons flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in skim lowfat milk; cook over med heat, stirring constantly, till mix is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mix, white sauce, and mushrooms in a large bowl.
  3. Spoon into individual baking dishes which have been coated with Pam.
  4. CRUST:Combine 1 c flour, baking pwdr, and salt in a small bowl. Cut in 1 Tablespoons plus 1 1/2 t margarine with a pastry blender till mix resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mix. Bake at 350 deg F for 1 hour or possibly till biscuits are golden brown.