---------- Recipe via Meal-Master (tm) v8.01
       Title: Chicken-Vegetable Pot Pies
  Categories: Low-cal, Poultry
       Yield: 6 servings
      12 oz Chicken breast halves           2 1/2 c  Water
       2 x  Med baking potatoes *             1/2 c  Chopped celery
       1 ts Dry chicken bouillon powder        10 oz Pkg frzn mixed vegetables
       2 tb Unsalted margarine                  2 tb Flour
       1 c  Skim milk                           1 ts Poultry seasoning
 	    4 oz Can drained sliced mushrooms	     1 x 
       1 c  Flour                               1 ts Baking powder
     1/4 ts Salt                                1 tb Plus 1 1/2 t margarine
     1/2 c  Nonfat buttermilk              
   * 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.