Recipe - Chicken-Vegetable Pot Pies

12 ounce Chicken Breast halves
2 One half cup Water
2 x Med Baking potatoes *
One half cup Chopped Celery
1 teaspoon Dry Chicken Bouillon powder
10 ounce Pkg frzn Mixed Vegetables
2 tablespoon Unsalted Margarine
2 tablespoon Flour
1 cup Skim Milk
1 teaspoon Poultry seasoning
4 ounce Can drained cut or sliced up Mushrooms

CRUST
1 cup Flour
1 teaspoon Baking powder
One fourth teaspoon Salt
1 tablespoon Plus 1 One half t Margarine
One half cup 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 bitesize pieces; set aside.
Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover,
reduce heat, and simmer 1520 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 cup flour, baking powder, and salt in a small bowl. Cut in
1 T plus 1 One half 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