Chicken Vegetable Pot Pies
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chicken breast halves
baking potatoes, peeled 1/2 inch cubes
frozen mixed vegetables
mushrooms, sliced and drained
Combine chicken and water in a large saucepan.
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 tablespoons butter 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 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 nonstick cooking spray.
CRUST: Combine 1 cup flour, baking powder, and salt in a small bowl.
Cut in 1 tablespoon plus 1 1/2 teaspoon butter with a pastry blender until mixture resembles coarse meal.
Spoon biscuit dough into 6 portions over chicken mixture.
Bake at 350 for 1 hour or until biscuits are golden.