Chicken Pot Pie I

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Makes 4 servings



  1. 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.
  2. 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.
  3. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2½-quart casserole.
  4. Combine baking mix, buttermilk and green onions in medium bowl. Gently stir, just until dough comes together.
  5. 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.
  6. 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.
  7. May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.