Chicken Pot Pie With Biscuit Topping

Chicken Pot Pie

Chicken Pot Pie

Ingredients

• Serving Size : 6
• 2 tablespoons butter
• 1 large onion – chopped
• 2 cloves garlic – minced
• 3/4 teaspoon dried thyme leaves
• 1/2 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/3 cup flour
• 2 (14 1/2 ounce) chicken broth
• 1 (16 ounce) p mixed frozen vegetables
• 3 cups cooked rice
• 2 cups cooked chopped chicken
• 1/2 cup chopped fresh parsley
• 1 1/2 cups buttermilk baking mix
• 3/4 cup buttermilk
• 1/2 cup finely chopped green onions

Method

1. Heat butter in Dutch oven over medium-high heat until hot.
2. Add onion, garlic, thyme, sage and pepper.
3. Cook and stir 3 to 5 minutes until onion is tender.
4. Add flour, cook and stir 1 to 2 minutes.
5. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens.
6. Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender.
7. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more.
8. Place in 2-1/2-quart casserole.
9. May be prepared 1 day ahead.
10. Cover and refrigerate.
11. Bring to room temperature before baking
12. Combine baking mix, buttermilk and onions in medium bowl
13. Gently stir, just until dough comes together.
14. Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6-1/2-inch rounds.
15. Or roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters.
16. Top casserole with biscuits, spacing evenly.
17. Bake in 425-degree oven for 20 minutes until filling is bubbly and biscuits are golden brown.
18. Serve immediately.