Chicken-vegetable Pot Pies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Chicken, Low-cal, Main dish | 6 | Servings | |
INGREDIENTS
| 12 | oz | Chicken Breast halves |
| 2 1/2 | c | Water |
| 2 | Med Baking potatoes * | |
| 1/2 | c | Chopped Celery |
| 1 | t | Dry Chicken Bouillon powder |
| 10 | oz | Pkg frzn Mixed Vegetables |
| 2 | T | Unsalted Margarine |
| 2 | T | Flour |
| 1 | c | Skim Milk |
| 1 | t | Poultry seasoning |
| 4 | oz | Can drained sliced Mushrooms |
| 1 | c | Flour |
| 1 | t | Baking powder |
| 1/4 | t | Salt |
| 1 | T | Plus 1 1/2 t Margarine |
| 1/2 | 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, 18.6 g protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 53.4mg
Sodium: 265.9mg
Potassium: 325.1mg
Carbohydrates: 21.2g
Fiber: 1g
Sugar: 2.7g
Protein: 22.1g