chicken vegetable pot pies

How To Make chicken vegetable pot pies

• 1

  Combine chicken and water in a large saucepan.
• 2

  Bring to a boil.
• 3

  Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
• 4

  Remove chicken, reserving broth.
• 5

  Bone chicken, and cut meat into bite-size pieces; set aside.
• 6

  Add potatoes, celery, and bouillon powder to broth; bring to a boil.
• 7

  Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender.
• 8

  Stir in mixed vegetables; set aside.
• 9

  Melt 2 tablespoons butter in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth.
• 10

  Cook 1 minute, stirring constantly.
• 11

  Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
• 12

  Remove from heat; stir in poultry seasoning.
• 13

  Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
• 14

  Spoon into individual baking dishes that have been coated with nonstick cooking spray.
• 15

  CRUST: Combine 1 cup flour, baking powder, and salt in a small bowl.
• 16

  Cut in 1 tablespoon plus 1 1/2 teaspoon butter with a pastry blender until mixture resembles coarse meal.
• 17

  Stir in buttermilk.
• 18

  Spoon biscuit dough into 6 portions over chicken mixture.
• 19

  Bake at 350 for 1 hour or until biscuits are golden.
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