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Makes 4 servings

Ingredients Needed For CHICKEN POT PIE
* 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 cans chicken broth
* 1 16-ounce package mixed frozen vegetables
* 3 cups cooked rice
* 2 cups cooked chopped Chicken
* 1/2 cup chopped fresh parsley
* 1 1/2 cups baking mix**
* 3/4 cup buttermilk**
* 1/2 cup finely chopped green onions

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

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Monday, December 18, 2017, 10:42 am

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