Chicken Vegetable Pot Pies

Chicken Vegetable Pot Pies Recipe

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12 oz
chicken breast halves
2.5 c
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
2 Tbsp
1 c
skim milk
1 tsp
poultry seasoning
4 oz
mushrooms, sliced and drained


1 c
1 tsp
baking powder
1/4 tsp
1 Tbsp
1.5 tsp
1/2 c

How to Make Chicken Vegetable Pot Pies


  • 1Combine chicken and water in a large saucepan.
  • 2Bring to a boil.
  • 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.
  • 17Stir in buttermilk.
  • 18Spoon biscuit dough into 6 portions over chicken mixture.
  • 19Bake at 350 for 1 hour or until biscuits are golden.

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About Chicken Vegetable Pot Pies

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

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