Chicken-Vegetable Pot Pie / Pies |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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) |
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.
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