Chicken-Vegetable Pot Pies

== Ingredients ==
* 12 oz chicken breast halves
* 2½ cup water
* 2 medium baking potatoes, peeled and cut into ½" cubes
* ½ cup chopped celery
* 1 tbsp dry chicken bouillon powder
* 10 oz pkg frozen mixed vegetables
* 2 tbsp unsalted margarine
* 2 tbsp flour
* 1 cup skim milk
* 1 tbsp poultry seasoning
* 4 oz can drained sliced mushrooms
=== Crust ===
* 1 cup flour
* 1 tbsp baking powder
* ¼ tbsp salt
* 1 tbsp + 1½ tsp margarine
* ½ cup non-fat buttermilk
== Directions ==
# 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 powder 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 tablespoon margarine in a heavy saucepan over low heat.
# Add 2 tablespoons 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.
# Preheat oven to 350°F.
=== Crust ===
# In a small bowl, combine 1 cup flour, baking powder, and salt.
# Cut in 1 tablespoon plus 1½ teaspoons margarine with a pastry blender until mixture resembles coarse meal.
# Stir in buttermilk.
# Spoon biscuit dough into 6 portions over chicken mixture.
# Place in oven and bake for 1 hour or until biscuits are golden. 
__NOTOC__
Category:Low-calorie Recipes
Category:Pot pie Recipes
Category:Buttermilk Recipes
Category:Chicken breast Recipes
Category:Mushroom Recipes
Category:Potato Recipes
Category:Celery Recipes
Category:Non-fat milk Recipes