---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken-Vegetable Pot Pies
 Categories: Low-cal, Poultry
      Yield: 6 servings
 
     12 oz Chicken breast halves
      2 md Baking potatoes *
      1 ts Dry chicken bouillon powder
      2 tb Unsalted margarine
      1 c  Skim milk
      4 oz Can drained sliced mushrooms
  2 1/2 c  Water
    1/2 c  Celery; chopped
     10 oz Pkg frozen mixed vegetables
      2 tb Flour
      1 ts Poultry seasoning
           Crust:
      1 c  Flour
      1 ts Baking powder
    1/4 ts Salt
  1 1/2 ts Margarine; +1 tb
    1/2 c  Nonfat buttermilk              
 
  * 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 powder 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 tb margarine in a heavy saucepan over low heat; add 2 tb
  flour, stirring until smooth. Cook 1 minute, stirring constantly.
  Gradually add skim milk; cook over medium 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 tb plus 1-1/2 ts 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°F for 1 hour or until
  biscuits are golden.

  Per Serving: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbs,
  27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium.
 
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