Chicken Vegetable Pot Pies

Chicken Vegetable Pot Pies

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Ingredients

  • 12 oz
    chicken breast halves
  • 2.5 c
    water
  • 2 lb
    baking potatoes, peeled 1/2 inch cubes
  • 1/2 c
    chopped celery
  • 1 tsp
    chicken bouillon
  • 10 oz
    frozen mixed vegetables
  • 2 Tbsp
    butter
  • 2 Tbsp
    flour
  • 1 c
    skim milk
  • 1 tsp
    poultry seasoning
  • 4 oz
    mushrooms, sliced and drained
  • CRUST INGREDIENTS

  • 1 c
    flour
  • 1 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1 Tbsp
    butter
  • 1.5 tsp
    butter
  • 1/2 c
    buttermilk

How to Make Chicken Vegetable Pot Pies

Step-by-Step

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

Printable Recipe Card

About Chicken Vegetable Pot Pies

Course/Dish: Chicken Savory Pies
Other Tag: Quick & Easy



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