Chicken-Vegetable Pot Pies

by dorel

Prep time: 0:30 Overall time: 1:30

Servings: 6 servings

INGREDIENTS

12 ounces boneless skinless chicken breast halves
2 1/2 cups water
2 medium yukon gold potatoes (peeled and cut into 1/2" 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 or canned (about 2/3 cup)

CRUST
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.

INSTRUCTIONS

Combine chicken and water in a large saucepan and bring to boil. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken, reserving broth. 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 tablespoons 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 medium 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. Or into 1 large casserole dish.

Crust:
Combine 1 cup flour, baking powder, and salt in a small bowl. Cut in 1 tablespoon plus 1-1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough over chicken mixture. Bake at 350°F for 1 hour or until biscuits are golden.

CHEF COMMENTS

Next time I will double the topping as it so good. I used all the topping on 1/2 the recipe.

Tagged: casseroles, dinnerpies, potpie add tags

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