Chicken Vegetable Pot Pies

Directions

1. Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 min or possibly till chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pcs; set aside. Add in potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 min or possibly till potatoes are tender.
2. Stir in mixed vegetables; set aside. Heat 2 Tablespoons margarine in a heavy saucepan over low heat; add in 2 Tablespoons flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in skim lowfat milk; cook over med heat, stirring constantly, till mix is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mix, white sauce, and mushrooms in a large bowl.
3. Spoon into individual baking dishes which have been coated with Pam.
4. CRUST:Combine 1 c flour, baking pwdr, and salt in a small bowl. Cut in 1 Tablespoons plus 1 1/2 t margarine with a pastry blender till mix resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mix. Bake at 350 deg F for 1 hour or possibly till biscuits are golden brown.