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Chicken and Vegetable Pot Pies with Dilled Biscuit Topping

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Chicken and Vegetable Pot Pies with Dilled Biscuit Topping

Chicken and Vegetable Pot Pies with Dilled Biscuit Topping

Chicken and Vegetable Pot Pies with Dilled Biscuit Topping might be just the main course you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 74g of protein, 69g of fat, and a total of 1032 calories. This recipe serves 6. A mixture of bay leaf, butter, dough, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.
Ingredients you will need
Bay LeavesBay Leaves
Whole ChickenWhole Chicken
BrothBroth
Equipment you will use
PotPot
2
Transfer chicken to large bowl.
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Whole ChickenWhole Chicken
Equipment you will use
BowlBowl
3
Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes. Strain broth; discard solids.
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BrothBroth
4
Remove skin and bones from chicken pieces. Tear meat into bite-size pieces; transfer to bowl.
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Chicken PiecesChicken Pieces
MeatMeat
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BowlBowl
5
Melt butter in heavy medium saucepan over medium heat.
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ButterButter
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Sauce PanSauce Pan
6
Add bell pepper, onion and thyme. Sauté until onion is tender, about 5 minutes.
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Bell PepperBell Pepper
OnionOnion
ThymeThyme
7
Add mushrooms. Cook until mushrooms are tender, about 7 minutes. Reduce heat to medium-low.
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MushroomsMushrooms
8
Sprinkle vegetables with flour; saut) 2 minutes. Gradually whisk in reduced broth.
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VegetableVegetable
BrothBroth
All Purpose FlourAll Purpose Flour
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WhiskWhisk
9
Add mixed vegetables. Simmer until broth thickens, stirring occasionally, about 5 minutes.
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Mixed VegetablesMixed Vegetables
BrothBroth
10
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.)
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
CreamCream
SauceSauce
11
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.
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Whole ChickenWhole Chicken
Equipment you will use
Casserole DishCasserole Dish
OvenOven
12
Place 1 unbaked 3-inch square of biscuit dough over each.
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BiscuitsBiscuits
13
Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes.
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BiscuitsBiscuits
Equipment you will use
OvenOven
14
Let stand 5 minutes before serving.
DifficultyHard
Ready In45 m.
Servings6
Health Score22
Dish TypesLunchMain CourseMain DishDinner
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