Chicken and Vegetable Pot Pies with Dilled Biscuit Topping

Name: Chicken and Vegetable Pot Pies with Dilled Biscuit Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 5 Tbsps butter; 227 grams button mushrooms, coarsely chopped; 2 kilograms chicken, quartered, giblets reserved; 1 teaspoons dried thyme, crumbled; 6 servings Dough for Dilled Buttermilk Biscuits (unbaked); 414 milliliters frozen mixed vegetables (from one 16-ounce bag), thawed; 1 liters canned low-salt chicken broth; 118 milliliters chopped onion; 177 milliliters finely chopped red bell pepper; 5 Tbsps unbleached all purpose flour; 79 milliliters whipping cream

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

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.

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Bay Leaves

Whole Chicken

Broth

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Pot

Transfer chicken to large bowl.

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Whole Chicken

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Bowl

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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Broth

Remove skin and bones from chicken pieces. Tear meat into bite-size pieces; transfer to bowl.

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Chicken Pieces

Meat

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Bowl

Melt butter in heavy medium saucepan over medium heat.

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Butter

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Sauce Pan

Add bell pepper, onion and thyme. Sauté until onion is tender, about 5 minutes.

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Bell Pepper

Onion

Thyme

Add mushrooms. Cook until mushrooms are tender, about 7 minutes. Reduce heat to medium-low.

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Mushrooms

Sprinkle vegetables with flour; saut) 2 minutes. Gradually whisk in reduced broth.

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Vegetable

Broth

All Purpose Flour

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Whisk

Add mixed vegetables. Simmer until broth thickens, stirring occasionally, about 5 minutes.

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Mixed Vegetables

Broth

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 Pepper