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Recipe Tags: Weeknight Time To Make Course Main Ingredient Preparation Healthy Savory Pies Main Dish Poultry Oven Low Fat Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Meat Equipment 4 Hours Or Less

Chicken Vegetable Pot Pie Pies

This is one of my adopted recipes and i have made it. I have changed the recipe to boneless skinless breasts. I used fresh mushrooms. Yukon gold potatoes are my choice but any firm potato will do. Next time i will double the topping as it so good. I used all the topping on 1/2 the recipe.

Steps

Combine chicken and water in a large saucepan and bring to boil.
Cover , reduce heat , and simmer 15 minutes or until chicken is tender.
Remove chicken , reserving broth.
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 tablespoons margarine in a heavy saucepan over low heat.
Add 2 tablespoons 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.
Or into 1 large casserole dish.
Crust.
Combine 1 cup flour , baking powder , and salt in a small bowl.
Cut in 1 tab.

Ingredients

boneless skinless chicken breast halves, water, yukon gold potatoes, celery, chicken bouillon powder, frozen mixed vegetables, unsalted margarine, flour, skim milk, poultry seasoning, sliced mushrooms, baking powder, salt, margarine, buttermilk