CHICKEN POT PIE

4 (4 oz.) skinned chicken breast halves
2 1/2 cups water
2 medium potatoes, peeled and cut into 1/2-inch cubes
1/2 cup chopped celery
1 tsp. chicken-flavored bouillon granules
1 (10 oz.) package frozen peas and carrots
1 Tbsp. margarine
1 Tbsp. all-purpose flour
1 cup skim milk
1 tsp. poultry seasoning
1 (4 oz.) can sliced mushrooms
Vegetable cooking spray
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 Tbsp. margarine
1/2 cup nonfat buttermilk

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 from broth and cut into bite-size pieces. Skim and discard fat from broth.

Add potatoes, chopped celery, and bouillon granules to broth. Bring to a boil, cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender. Stir in peas and carrots, remove from heat, and set aside. Melt 1 Tbsp. margarine in a heavy saucepan over medium heat; add 1 Tbsp. flour stirring until smooth. Gradually add milk stirring constantly. Cook, stirring constantly until mixture is thickened. Remove from heat and stir in poultry seasoning. Add chicken, vegetable mixture, sauce, and mushrooms to saucepan. Pour mixture into 9 x 13- inch baking dish coated with cooking spray. Combine 1 cup flour, baking powder, and salt in a small bowl. Cut in 1 tablespoon of margarine with a pastry blender until mixture resembles a coarse meal. Add buttermilk, stirring just until dry ingredients are moistened. Drop dough evenly by spoonfuls onto chicken mixture. Bake at 350° F for 45 minutes or until crust is golden.

Yield: 6 servings

294 calories and 6 grams of fat
36 grams of carbohydrate, 25 grams of protein,
410 milligrams of sodium, 55 milligrams of cholesterol