Free Recipe Chicken-Vegetable Pot Pies

Recipe Type: Free Low Fat Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Chicken-Vegetable Pot Pies Recipe

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
1 x ———–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

Chicken-Vegetable Pot Pies Preparation

* 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.

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