Chicken Vegetable Pot Pies Recipe
Servings: 6
Ingredients
- 12 ounce Chicken Breast halves
- 2 1/2 c. Water
- 2 x Med Baking potatoes *
- 1/2 c. Minced Celery
- 1 tsp Dry Chicken Bouillon pwdr
- 10 ounce Pkg frozen Mixed Vegetables
- 2 tsp Unsalted Margarine
- 2 tsp Flour
- 1 c. Skim Lowfat milk
- 1 tsp Poultry seasoning
- 4 ounce Can liquid removed sliced Mushrooms
- 1 c. Flour
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 1 tsp Plus 1 1/2 t Margarine
- 1/2 c. Nonfat Buttermilk peeled and cut into 1/2" cubes
Directions
- Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 min or possibly till chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pcs; set aside. Add in potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 min or possibly till potatoes are tender.
- Stir in mixed vegetables; set aside. Heat 2 Tablespoons margarine in a heavy saucepan over low heat; add in 2 Tablespoons flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in skim lowfat milk; cook over med heat, stirring constantly, till mix is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mix, white sauce, and mushrooms in a large bowl.
- Spoon into individual baking dishes which have been coated with Pam.
- CRUST:Combine 1 c flour, baking pwdr, and salt in a small bowl. Cut in 1 Tablespoons plus 1 1/2 t margarine with a pastry blender till mix resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mix. Bake at 350 deg F for 1 hour or possibly till biscuits are golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 70 | 25% |
| Total Fat 7.86g | 10% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 31mg | 10% |
| Sodium 524mg | 22% |
| Potassium 593mg | 17% |
| Total Carbs 36.76g | 10% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.11g | 3% |
| Protein 16.92g | 27% |
