Chicken-vegetable Pot Pie / Pies

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 12 ounces boneless skinless chicken breast halves
• 2 1/2 cups water
• 2 medium yukon gold potatoes (peeled and cut into 1/2-inch cubes)
• 1/2 cup celery, chopped
• 1 teaspoon chicken bouillon powder
• 10 ounces frozen mixed vegetables
• 2 tablespoons unsalted margarine
• 2 tablespoons flour
• 1 cup skim milk
• 1 teaspoon poultry seasoning
• 4 ounces sliced mushrooms, fresh (about 2/3 cup) or 4 ounces canned mushrooms (about 2/3 cup)
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon margarine
• 1 1/2 teaspoons margarine
• 1/2 cup buttermilk, i use the powder buttermilk and mix with water

Recipe

• 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 med heat, stirring constantly, until mixture is thickened and bubbly.
• 11 remove from heat; stir in poultry seasoning.
• 12 combine reserved chicken, vegetable mixture, 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.
• 16 combine 1 cup flour, baking powder, and salt in a small bowl.
• 17 cut in 1 tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal.
• 18 stir in buttermilk.
• 19 spoon biscuit dough over chicken mixture.
• 20 bake at 350°f for 1 hour or until biscuits are golden.