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!
Hello my friends, this Chicken-vegetable Pot Pies recipe will not disappoint, I promise! Made with simple ingredients, our Chicken-vegetable Pot Pies is amazingly delicious, and addictive, everyone will be asking for more Chicken-vegetable Pot Pies.
What Makes This Chicken-vegetable Pot Pies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chicken-vegetable Pot Pies.
Ready to make this Chicken-vegetable Pot Pies Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
12 oz Chicken Breast halves
2 1/2 c Water
2 x Med Baking potatoes *
1/2 c Chopped Celery
1 ts Dry Chicken Bouillon powder
10 oz Pkg frzn Mixed Vegetables
2 tb Unsalted Margarine
2 tb Flour
1 c Skim Milk
1 ts Poultry seasoning
4 oz Can drained sliced Mushrooms
-CRUST-
1 c Flour
1 ts Baking powder
1/4 ts Salt
1 tb Plus 1 1/2 t Margarine
1/2 c Nonfat Buttermilk
* 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.
From
Yields
6 Servings
Leave a Reply