Chicken-Vegetable Pot Pie
This delicious chicken pot pie is packed with flavour. Warm, and comfy! A perfect dinner on a cold winter day, and it is also a delicious way to use up your leftover chicken.
Yield
6 servingsPrep
20 minCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
chicken breasts
halves |
|
| 2 ½ | cups |
water
|
|
| 2 | medium |
potatoes
baking potatoes, peeled and cut into 1/2" cubes |
|
| ½ | cup |
celery
chopped |
|
| 1 | teaspoon |
chicken broth
dry chicken bouillon powder |
|
| 10 | ounces |
vegetables
frozen mixed |
|
| 2 | tablespoons |
margarine
unsalted |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk, skim
|
|
| 1 | teaspoon |
poultry seasoning
|
|
| 4 | ounces |
mushrooms, canned
drained |
|
| Crust | |||
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
margarine
plus 1 1/2 teaspoons |
|
| ½ | cup |
buttermilk
nonfat buttermilk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
chicken breasts
halves |
|
| 591 | ml |
water
|
|
| 2 | medium |
potatoes
baking potatoes, peeled and cut into 1/2" cubes |
|
| 118 | ml |
celery
chopped |
|
| 5 | ml |
chicken broth
dry chicken bouillon powder |
|
| 289 | ml/g |
vegetables
frozen mixed |
|
| 3E+1 | ml |
margarine
unsalted |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk, skim
|
|
| 5 | ml |
poultry seasoning
|
|
| 115.6 | ml/g |
mushrooms, canned
drained |
|
| Crust | |||
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
margarine
plus 1 1/2 teaspoons |
|
| 118 | ml |
buttermilk
nonfat buttermilk |
|
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.
