Chicken Vegetable Pot Pies
chicken breast halves
baking potatoes, peeled 1/2 inch cubes
frozen mixed vegetables
mushrooms, sliced and drained
1Combine chicken and water in a large saucepan.
3Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
4Remove chicken, reserving broth.
5Bone chicken, and cut meat into bite-size pieces; set aside.
6Add potatoes, celery, and bouillon powder to broth; bring to a boil.
7Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender.
8Stir in mixed vegetables; set aside.
9Melt 2 tablespoons butter in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth.
10Cook 1 minute, stirring constantly.
11Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
12Remove from heat; stir in poultry seasoning.
13Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
14Spoon into individual baking dishes that have been coated with nonstick cooking spray.
15CRUST: Combine 1 cup flour, baking powder, and salt in a small bowl.
16Cut in 1 tablespoon plus 1 1/2 teaspoon butter with a pastry blender until mixture resembles coarse meal.
18Spoon biscuit dough into 6 portions over chicken mixture.
19Bake at 350 for 1 hour or until biscuits are golden.