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1
Combine chicken and water in a large saucepan and bring to boil.
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2
Cover, reduce heat, and simmer 15 minutes or until chicken is tender.
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3
Remove chicken, reserving broth.
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4
Cut meat into bite-size pieces; set aside.
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5
Add potatoes, celery, and bouillon powder to broth; bring to a boil.
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6
Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender.
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7
Stir in mixed vegetables; set aside.
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8
Melt 2 tablespoons margarine in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth.
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9
Cook 1 minute, stirring constantly.
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10
Gradually add skim milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
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11
Remove from heat; stir in poultry seasoning.
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12
Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
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13
Spoon into individual baking dishes that have been coated with Pam.
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14
Or into 1 large casserole dish.
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15
Crust: Combine 1 cup flour, baking powder, and salt in a small bowl.
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16
Cut in 1 tablespoon plus 1-1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal.
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17
Stir in buttermilk.
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18
Spoon biscuit dough over chicken mixture.
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19
Bake at 350F for 1 hour or until biscuits are golden.
