Makeover Chicken Potpies

In a small bowl, combine 3/4 cup flour, baking powder and salt.

Cut in 2 tablespoons butter until crumbly.

Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.

For filling, in a large skillet, melt remaining butter.

Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper.

Transfer to four 16-oz. ramekins; set aside.

Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins.

Place dough over chicken mixture; trim and seal edges.

Cut out a decorative center or cut slits in pastry.

Brush with egg white.

Place ramekins on a baking sheet.

Bake at 425° for 20-25 minutes or until crusts are golden brown.