Chicken and Vegetable Pot Pies with Dilled Biscuit Topping Recipe | Epicurious.com

Name: Chicken and Vegetable Pot Pies with Dilled Biscuit Topping Recipe | Epicurious.com
Yield: Makes 6 servings
Ingredients: 1 4 1/2- to 5-pound chicken, quartered, giblets reserved; 6 cups canned low-salt chicken broth; 1 bay leaf; 5 tablespoons butter; 3/4 cup finely chopped red bell pepper; 1/2 cup chopped onion; 3/4 teaspoon dried thyme, crumbled; 8 ounces button mushrooms, coarsely chopped; 5 tablespoons unbleached all purpose flour; 1 3/4 cups frozen mixed vegetables (from one 16-ounce bag), thawed; 1/3 cup whipping cream; Dough for Dilled Buttermilk Biscuits (unbaked)

Chicken and Vegetable Pot Pies with Dilled Biscuit Topping Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Chicken-and-Vegetable-Pot-Pies-with-Dilled-Biscuit-Topping-103136" target="_blank">www.epicurious.com.</a>

"There's nothing more comforting than this version of chicken pot pie. Each individual serving is topped with a Pennsylvania Dutch-style buttermilk biscuit. Pour a dry white wine like Sauvignon Blanc...."

INGREDIENTS

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1 4 1/2- to 5-pound chicken, quartered, giblets reserved

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6 cups canned low-salt chicken broth

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1 bay leaf

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5 tablespoons butter

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3/4 cup finely chopped red bell pepper

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1/2 cup chopped onion

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3/4 teaspoon dried thyme, crumbled

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8 ounces button mushrooms, coarsely chopped

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5 tablespoons unbleached all purpose flour

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1 3/4 cups frozen mixed vegetables (from one 16-ounce bag), thawed

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1/3 cup whipping cream

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Dough for Dilled Buttermilk Biscuits (unbaked)

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