Chicken Vegetable Pot Pies

Title: Chicken Vegetable Pot Pies
Categories: Chicken, Low-cal
Yield: 6 servings

12 oz Chicken Breast Halves
2 tb Unsalted Margarine
2 1/2 c Water
2 tb Flour
2 md Baking Potatoes peeled and cut into 1/2" cubes
1 c Skim Milk
1/2 c Chopped Celery
1 ts Poultry Seasoning
1 ts Dry Chicken Bouillon Powder
4 oz Can Drained Sliced Mushrooms
10 oz Frozen Mixed Vegetables

1 c Flour
1 tb Plus
1-1/2 t Margarine
1 ts Baking Powder
1/2 c Nonfat Buttermilk
1/4 ts Salt

Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces set asi de. Add potatoes, celery, and bouillon pwder to broth bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables set aside. Melt 2 T margarine in a heavy saucepan over low heat add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam.
CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350øF for 1 hour or until biscuits are golden.

PER SERVING:
314 calories
18.6 g protein
8.2 g fat
41 g carbohydrates
27 g cholesterol
2.2 mg iron
458 mg sodium
116 mg calcium.