chicken vegetable pot pies

How To Make chicken vegetable pot pies

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