Chicken and Vegetable Pot Pies with Dilled Biscuit Topping |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
There's nothing more comforting than this version of chicken pot pie. Each individual serving is topped with a Pennsylvania Dutch-style buttermilk biscuit. Pour a dry white wine like Sauvignon Blanc. Ingredients:
1 4 1/2- to 5-pound chicken, quartered, giblets reserved |
6 cups canned low-salt chicken broth |
1 bay leaf |
5 tablespoons butter |
3/4 cup finely chopped red bell pepper |
1/2 cup chopped onion |
3/4 teaspoon dried thyme, crumbled |
8 ounces button mushrooms, coarsely chopped |
5 tablespoons unbleached all purpose flour |
1 3/4 cups frozen mixed vegetables (from one 16-ounce bag), thawed |
1/3 cup whipping cream |
dough for dilled buttermilk biscuits (unbaked) |
Directions:
1. Combine chicken, giblets, broth and bay leaf in large pot. Cover partially; simmer until chicken is just cooked through, rearranging chicken occasionally, about 25 minutes. Transfer chicken to large bowl.
2. Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes. Strain broth; discard solids. Remove skin and bones from chicken pieces. Tear meat into bite-size pieces; transfer to bowl.
3. Melt butter in heavy medium saucepan over medium heat. Add bell pepper, onion and thyme. Sauté until onion is tender, about 5 minutes. Add mushrooms. Cook until mushrooms are tender, about 7 minutes. Reduce heat to medium-low. Sprinkle vegetables with flour; saut) 2 minutes. Gradually whisk in reduced broth. Add mixed vegetables. Simmer until broth thickens, stirring occasionally, about 5 minutes. Remove from heat. Stir chicken and cream into sauce; season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.)
4. Position rack in top third of oven; preheat to 450°F. Divide chicken mixture among six 1 3/4-cup individual casserole dishes or soufflé dishes. Place 1 unbaked 3-inch square of biscuit dough over each. Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes. Let stand 5 minutes before serving.
|
|