Chicken-Vegetable Pot Pies

Makes 6 pot pies
Prep Time: 15 min.
Cooking Time: 50 min.
Baking Time: 1 hr.

Ingredients:
12 oz Chicken Breast halves
2 1/2 cups Water
2 Medium Baking potatoes, peeled and cut into 1/2″ cubes
1/2 cup Chopped Celery
1 teaspoon Dry Chicken Bouillon powder
1 package (10 oz) frozen Mixed Vegetables
2 Tablespoon Unsalted Margarine
2 Tablespoon Flour
1 cup Skim Milk
1 teaspoon Poultry seasoning
1 can (4 oz) sliced Mushrooms, drained
CRUST
1 cup Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 Tablespoon Plus 1 1/2 teaspoon Margarine
1/2 cup Nonfat Buttermilk

Directions:
1) Combine chicken and water in a large saucepan. Bring to a boil.
2) Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
3) Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces. Set aside.
4) Add potatoes, celery, and bouillon powder to broth and bring to a boil.
5) Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.
6) Stir in mixed vegetables. Set aside.
7) Melt 2 Tablespoon margarine in a heavy saucepan over low heat.
8) Add 2 Tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly.
9) Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
10) Remove from heat; stir in poultry seasoning.
11) Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
12) Spoon into individual baking dishes that have been coated with Pam.
Preheat oven to 350-degrees F.
13) CRUST: In a small bowl, combine 1 cup flour, baking powder, and salt.
14) Cut in 1 Tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk.
15) Spoon biscuit dough into 6 portions over chicken mixture.
16) Place in oven and bake for 1 hour or until biscuits are golden.