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Low Fat Chicken Vegetable Pot Pies Recipe



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 Low Fat Chicken Vegetable Pot Pies Recipe

 Low Fat Chicken Vegetable Pot Pies Recipe Ingredients:
  • 12oz Chicken Breast Halves
  • 2 tbsps. (tablespoons) Unsalted Margarine
  • 2 ½ cups Water
  • 2 tbsps. (tablespoons) Flour
  • 2 Medium Baking Potatoes - peeled & cut into ½" cubes
  • 1 cup Skim Milk
  • ½ cup chopped Celery
  • 1 tsp.(teaspoon) Poultry Seasoning
  • 1 tsp.(teaspoon) Dry Chicken Bouillon Powder
  • 1 - 4oz Can Drained Sliced Mushrooms
  • 10oz Frozen Mixed Vegetables

    Crust:
  • 1 cup Flour
  • 1 tbsp.(tablespoon) Plus
  • 1-½ tsps.(teaspoons) Margarine
  • 1 tsp.(teaspoon) Baking Powder
  • ½ cup Non-Fat Buttermilk
  • ¼ tsp.(teaspoon) Salt


Time:
2 hours
30 min

Serves:
6

 Low Fat Chicken Vegetable Pot Pies Recipe Instructions & Tips:
  • mix together chicken and water in a large saucepan. Bring to the 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 the boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are soft and tender.
     

  • Stir in mixed vegetables set aside.
     

  • gently melt 2 tbsps. (tablespoons) margarine in a heavy saucepan over low heat add 2 tbsps. (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. mix together reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
     

  • Spoon into individual baking dishes that have been coated with Pam.
     

  • CRUST: mix together 1 cup flour, baking powder, and salt in a small bowl. Cut in 1 tbsp.(tablespoon) plus 1 ½ tsps.(teaspoons) margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk.
     

  • Spoon biscuit dough into 6 portions over chicken mixture.
     

  • Bake at 350øF for 1 hour or until biscuits are golden.

 Low Fat Chicken Vegetable Pot Pies Recipe Cooking Time & Tips:
  • For cooking times please see above
  • Allow to cool a little before serving
  • Ensure that all frozen Chicken has completely Defrosted before cooking
  • Always ensure that Chicken is eaten by the sell - by date
 Low Fat Chicken Vegetable Pot Pies Recipe Serving Instructions, Ideas & Tips:
  • Serve with your choice of healthy vegetables
  • A chicken dish always goes well with white wine
  • Healthy cooking option for all the Family


Chicken Recipes Index

 

Low Fat Chicken Vegetable Pot Pies Recipe

Low Fat Chicken Vegetable Pot Pies Recipe
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Low Fat Chicken Vegetable Pot Pies Recipe

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Low Fat Chicken Vegetable Pot Pies Recipe