Chicken-Vegetable Pot Pie / Pies

This is one of my adopted recipes and I have made it. I have changed the recipe to boneless skinless breasts. I used fresh mushrooms. Yukon gold potatoes are my choice but any firm potato will do. Next time I will double the topping as it so good. I used all the topping on 1/2 the recipe.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 12  ounces boneless skinless chicken breast halves
• 2 1⁄2 cups water
• 2  medium yukon gold potatoes (peeled and cut into 1/2-inch cubes)
• 1⁄2 cup celery, Chopped
• 1  teaspoon chicken bouillon powder
• 10  ounces  frozen mixed vegetables
• 2  tablespoons unsalted margarine
• 2  tablespoons flour
• 1  cup skim milk
• 1  teaspoon poultry seasoning
• 4  ounces  sliced mushrooms, fresh (about 2/3 cup) or 4  ounces  canned mushrooms (about 2/3 cup)

• Crust

• 1  cup flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  tablespoon margarine
• 1 1⁄2 teaspoons margarine
• 1⁄2 cup buttermilk, I use the powder buttermilk and mix with water

Directions

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