Chicken-Vegetable Pot Pies

Ingredients

• 12 oz chicken breast halves
• 2 1/2 cup water
• 2 x med baking potatoes *
• 1/2 cup chopped celery
• 1 tbsp dry chicken bouillon powder
• 10 oz pkg frzn mixed vegetables
• 2 tbsp unsalted margarine
• 2 tbsp flour
• 1 cup skim milk
• 1 tbsp poultry seasoning
• 4 oz can drained sliced mushrooms
• 1 x crust
• 1 cup flour
• 1 tbsp baking powder
• 1/4 tbsp salt
• 1 tbsp plus 1 ½ t margarine
• 1/2 cup nonfat buttermilk

Directions

1. peeled and cut into ½" 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

Nutrition, whole recipe (rough)

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Vegetable	1 tbsp (14g)	120
Butter	1 tbsp (14g)	102
Mushrooms	1/2 cup sliced (35g)	15
Celery	1 stalk (40g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.