Chicken and Vegetable Pot Pies with Dilled Biscuit Topping

Chicken and Vegetable Pot Pies with Dilled Biscuit Topping
Photo by Mark Thomas

Ingredients

  • ½ cup onion
  • ¾ cup red bell pepper
  • 5 tablespoons unbleached all purpose flour
  • 5 tablespoons butter
  • Dough for Dilled Buttermilk Biscuits (unbaked)
  • 1 bay leaf
  • 1 4 1/2- to 5-pound chicken, giblets reserved
  • + 5 more ingredients
    • 6 cups canned low-salt chicken broth
    • ¾ teaspoon dried thyme
    • 1/3 cup whipping cream
    • 1 ¾ cups frozen mixed vegetables
    • 8 ounces button mushrooms

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. Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes. Str...

View full recipe at Epicurious

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