Chicken-Vegetable Pot Pies

Ingredients

 * 12 oz chicken breast halves
 * 2½ cup water
 * 2 medium baking potatoes, peeled and cut into ½" cubes
 * ½ cup chopped celery
 * 1 tbsp dry chicken bouillon powder
 * 10 oz pkg frozen mixed vegetables
 * 2 tbsp unsalted margarine
 * 2 tbsp flour
 * 1 cup skim milk
 * 1 tbsp poultry seasoning
 * 4 oz can drained sliced mushrooms

Crust

 * 1 cup flour
 * 1 tbsp baking powder
 * ¼ tbsp salt
 * 1 tbsp + 1½ tsp margarine
 * ½ cup non-fat buttermilk

Directions

 * 1) Combine chicken and water in a large saucepan.
 * 2) Bring to a boil.
 * 3) Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
 * 4) Remove chicken, reserving broth.
 * 5) Bone chicken, and cut meat into bite-size pieces; set aside.
 * 6) Add potatoes, celery, and bouillon powder to broth; bring to a boil.
 * 7) Cover, reduce heat, and simmer 15 – 20 minutes or until potatoes are tender.
 * 8) Stir in mixed vegetables. Set aside.
 * 9) Melt 2 tablespoon margarine in a heavy saucepan over low heat.
 * 10) Add 2 tablespoons flour, stirring until smooth.
 * 11) Cook 1 minute, stirring constantly.
 * 12) Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
 * 13) Remove from heat; stir in poultry seasoning.
 * 14) Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
 * 15) Spoon into individual baking dishes that have been coated with PAM.
 * 16) Preheat oven to 350°F.

Crust

 * 1) In a small bowl, combine 1 cup flour, baking powder, and salt.
 * 2) Cut in 1 tablespoon plus 1½ teaspoons margarine with a pastry blender until mixture resembles coarse meal.
 * 3) Stir in buttermilk.
 * 4) Spoon biscuit dough into 6 portions over chicken mixture.
 * 5) Place in oven and bake for 1 hour or until biscuits are golden.