The best delicious Chicken-vegetable Pot Pies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chicken-vegetable Pot Pies recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chicken-vegetable Pot Pies.
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12 oz Chicken Breast halves 2 T Unsalted Margarine
2 1/2 c Water 2 T Flour
2 x Med Baking potatoes * 1 c Skim Milk
1/2 c Chopped Celery 1 t Poultry seasoning
1 t Dry Chicken Bouillon powder 4 oz Can drained sliced Mushrooms
10 oz Pkg frzn Mixed Vegetables
-CRUST-
1 c Flour 1 T Plus 1 1/2 t Margarine
1 t Baking powder 1/2 c Nonfat Buttermilk
1/4 t Salt
* 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.
Yields
6 servings
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