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| RECIPE FOR CHICKEN-VEGETABLE POT PIES |
Title: Chicken-Vegetable Pot Pies
Category: Low-cal Entree -game
Serves: 6
Ingredients:
| 12.00 | oz | Chicken breast halves | | 2.50 | c | Water | | 2.00 | x | Med baking potatoes * | | 0.50 | c | Chopped celery | | 1.00 | ts | Dry chicken bouillon powder | | 10.00 | oz | Pkg frzn mixed vegetables | | 2.00 | tb | Unsalted margarine | | 2.00 | tb | Flour | | 1.00 | c | Skim milk | | 1.00 | ts | Poultry seasoning | | 4.00 | oz | Can drained sliced mushrooms | | | ----------crust------------ | | 1.00 | c | Flour | | 1.00 | ts | Baking powder | | 0.25 | ts | Salt | | 1.00 | tb | Plus 1 1/2 t margarine | | 0.50 | c | Nonfat buttermilk |
Instructions:
* peeled and cut into 1/2"" cubes 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 aside.
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 350 deg F for 1 hour or until biscuits are golden.
PER SERVING: 314 calories, 1 8.
6 g protein, 8.
2 g fat, 41 g carbohydrates, 27 g cholesterol, 2.
2 mg iron, 458 mg sodium, 116 mg calcium.
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