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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
:30 |
Total Time: |
1:30 |
Ingredients: |
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12 oz. boneless skinless chicken breast halves
2-1/2 cups water
2 md. yukon gold potatoes, peeled and cut into 1/2-inch cubes
1/2 cup celery, chopped
1 tsp. chicken bouillon powder
10 oz. frozen mixed vegetables
2 tbsp. unsalted margarine
2 tbsp. flour
1 cup skim milk
1 tsp. poultry seasoning
4 oz. sliced mushrooms, fresh or canned (about 2/3 cup)
Crust:
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. margarine
1-1/2 tsp. margarine
1/2 cup buttermilk, I use the powder buttermilk and mix with water.
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Directions:
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Combine chicken and water in a large saucepan and bring to boil. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken, reserving broth. Cut meat into bite-size pieces; set aside.
Add potatoes, celery, and bouillon powder 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 tablespoons margarine in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over medium 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. Or into 1 large casserole dish.
Crust:
Combine 1 cup flour, baking powder, and salt in a small bowl. Cut in 1 tablespoon plus 1-1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough over chicken mixture. Bake at 350°F for 1 hour or until biscuits are golden.
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Comments from dorel
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Next time I will double the topping as it so good. I used all the topping on 1/2 the recipe.
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