Difference between revisions of "Chicken Pot Pie I"
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* ½ cup finely chopped [[green onions]] | * ½ cup finely chopped [[green onions]] | ||
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# Heat [[butter]] in Dutch oven over medium-high heat until hot. Add [[onion]], [[garlic]], [[thyme]], [[sage]] and [[pepper]]. Cook and stir 3 to 5 minutes until [[onion]] is tender. | # Heat [[butter]] in Dutch oven over medium-high heat until hot. Add [[onion]], [[garlic]], [[thyme]], [[sage]] and [[pepper]]. Cook and stir 3 to 5 minutes until [[onion]] is tender. | ||
# Add [[flour]], cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens. Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. | # Add [[flour]], cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens. Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. | ||
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[[Category:American Meat Dishes]] | [[Category:American Meat Dishes]] | ||
[[Category:Pot pie Recipes]] | [[Category:Pot pie Recipes]] | ||
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[[Category:Buttermilk Recipes]] | [[Category:Buttermilk Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
Latest revision as of 10:47, 15 July 2012
Description
Makes 4 servings
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- ¾ teaspoon dried thyme leaves
- ½ teaspoon sage
- ¼ teaspoon ground black pepper
- ⅓ cup flour
- 2 x 14½-ounce cans chicken broth
- 1 x 16-ounce package mixed frozen vegetables
- 3 cups cooked rice
- 2 cups cooked chopped chicken
- ½ cup chopped fresh parsley
- 1½ cups baking mix
- ¾ cup buttermilk
- ½ cup finely chopped green onions
Procedures
- Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage and pepper. Cook and stir 3 to 5 minutes until onion is tender.
- Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens. Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender.
- Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2½-quart casserole.
- Combine baking mix, buttermilk and green onions in medium bowl. Gently stir, just until dough comes together.
- Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6½-inch rounds. Or roll out dough on lightly floured surface to ½-inch thickness and cut with different shaped cookie cutters.
- Or top casserole with biscuits, spacing evenly. Bake in 425°F oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.
- May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.
