Ingredients
12 oz chicken breast halves
2 1/2 cup water
2 med baking potatoes *
1/2 cup chopped celery
1 tsp dry chicken bouillon powder
10 oz pkg frzn mixed vegetables
2 tbsp unsalted margarine
2 tbsp flour
1 cup skim milk
1 tsp poultry seasoning
4 oz can drained sliced mushrooms
CRUST
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 tbsp plus 1 1/2 t margarine
1/2 cup nonfat buttermilk
Directions
* peeled and cut into 1/2" cubes 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 pwder 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 T margarine in a heavy saucepan over low heat; add 2 T 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.
CRUST: Combine 1 c flour, baking powder, and salt in a small bowl.
Cut in 1 T plus 1 1/2 t 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 deg F 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.
Servings: 6 servings
Chicken-Vegetable Pot Pies Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Dessert; Pie; Poultry
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We are able to follow the history of written recipes way back into ancient history, in fact as far as ancient Egypt, and maybe even further. In practice though, generally, these ancient cook books were just very simple hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move on, we have two books which date from the 1300s - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of food on the menues of the rich and powerful of the time. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the East, including spices such as coriander, basil and rosemary. These new culinary innovations created a surge in recipe manuscripts, some of which still exist in academic collections. During the following few hundred years, the wealthy families of Europe strove to lay on the most exotic meals, and as a result chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and recording recipes of the day. By the time we get to the 1900s, recipe books were starting to become popular mostly due to increased literacy, increased leisure time and having more money. The arrival of television brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chicken Vegetable Pot Pies recipe.
