Combine chicken and water in a large saucepan.
Bring to a boil.
Cover, reduce heat, and simmer 3 minutes or until chicken is
Remove chicken, reserving broth.
Bone chicken, and cut meat into bite-size pieces; set aside.
Add potatoes, celery, and bouillon powder to broth; bring to a
Cover, reduce heat, and simmer 15-2 minutes or until potatoes
Stir in mixed vegetables; set aside.
Melt 2 T margarine in a heavy saucepan over low heat; add 2
T flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add skim milk; cook over med 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
CRUST: Combine 1 c flour, baking powder, and salt in a small
Cut in 1 T plus 1 1/2 t margarine with a pastry blender until
mixture resembles coarse meal.
Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture.
Bake at 35 deg F for 1 hour or until biscuits are golden.
PER SERVING: 314 calories, 18. 6 g protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol, 2. 2 mg iron, 458 mg sodium, 116 mg calcium.