Chicken Pot Pie w/ Buttermik Crust
Source of Recipe
12 ounces fresh boneless, skinless chicken breasts
3 cups water
2 medium potatoes, cut into 1/2-inch cubes
1/2 cup chopped celery
1 MAGGI Chicken Bouillon Cubes
1 package (10-oz.) frozen mixed vegetables
4 tablespoons butter, divided
2 tablespoons flour
1 cup 2% milk
1 teaspoon poultry seasoning
1 can (4-oz.) sliced mushrooms, drained
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
Preheat oven to 350°F. Spray a 2-quart casserole dish with vegetable cooking spray.
In a medium saucepan combine chicken breasts and water. Bring to a gentle boil and simmer until done, about 15 minutes. Remove chicken from pan, reserving broth. Shred chicken when cool enough to handle; set aside.
Add potatoes, celery and bouillon cube to reserved broth; bring to a boil and simmer for 12 minutes, or until vegetables are tender. Stir in frozen vegetables; set aside.
In a heavy saucepan melt 2 tablespoons butter over low heat; add 2 tablespoons flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick. Remove from heat and stir in poultry seasoning.
In a large bowl combine shredded chicken, vegetables, sauce and mushrooms. Spoon into prepared casserole dish and set aside.
In a small bowl combine 1 cup flour, baking powder and salt. Cut in remaining 2 tablespoons (cold) butter with a pastry blender until the mixture resembles coarse meal. Stir in buttermilk until just mixed. Spoon the biscuit dough in lumps over the chicken mixture.
Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.
Serving Size: 6