Chicken-Vegetable Pot Pie

Directions

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 to 20 minutes or until potatoes are tender.

Stir in mixed vegetables; set aside.

Melt 2 tablespoon margarine in a heavy saucepan over low heat; add 2 tablespoon 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 dish es that have been coated with Pam.

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

Cut in 1 tablespoon plus 1½ teaspoon 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℉ 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.