Chicken-Vegetable Pot Pies

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	1 hours

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Ingredients

12	ounces	chicken breasts	halves
2 1/2	cups	water
2	medium	potatoes	baking potatoes, peeled and cut into 1/2" cubes
1/2	cup	celery	chopped
1	teaspoon	chicken bouillon	dry chicken bouillon powder
10	ounces	vegetables	frozen mixed
2	tablespoons	margarine	unsalted
2	tablespoons	flour, all-purpose
1	cup	milk, skim
1	teaspoon	poultry seasoning
4	ounces	mushrooms, canned	drained

Crust
1	cup	flour, all-purpose
1	teaspoon	baking powder
1/4	teaspoon	salt
1 T Plus 1 1/2	teaspoons	margarine
1/2	cup	buttermilk, low-fat	nonfat buttermilk

Directions

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 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 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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