Tasty Chicken Pot Pie

Jane Kaylie


Tasty Chicken Pot Pie

★★★★☆ 1 vote
20 Min
20 Min
Slow Cooker Crock Pot


2 Tbsp
1 large onion, chopped
2 cloves garlic, minced
3/4 tsp
dried thyme leaves
1/2 tsp
1/4 tsp
ground black pepper
1/3 cup flour
2 cans (14-1/2-ounce) 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 buttermilk baking mix
3/4 cup buttermilk
1/2 cup finely chopped green onions


1Heat 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.
2Whisk 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.
3Place in 2-1/2-quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.) Combine baking mix, buttermilk and onions in medium bowl. Gently stir, just until dough comes together.
4Form 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.) Top casserole with biscuits, spacing evenly.
5Bake in 425-degree oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.
6Enjoy the full recipe @ goo.gl/8rw4Wn

About Tasty Chicken Pot Pie

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy