Chicken and Vegetable Pot Pies With Dilled Biscuit Topping A Chat Recipe by Your Host Art Guyer

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Back to Picture	* Exported from MasterCook * Chicken and Vegetable Pot Pies With Dilled Biscuit Topping Recipe By :Bon Appetit March 2000 Serving Size : 6 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5 pound chicken, quartered, giblets reserved 6 cups canned low-salt chicken broth 1 bay leaf 5 butter 3/4 cup red bell pepper, finely chopped 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 1/2 cup whipping cream Dough for Dilled Buttermilk Biscuits (unbaked; see recipe) 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. Strain broth; discard solids. Remove skin and bones from chicken pieces. Tear meat into bite-size pieces; transfer to bowl. Melt butter in heavy medium saucepan over medium heat. Add bell pepper, onion and thyme. Sauté until onion is tender about 5 minutes. Add mushrooms. Cook until mushrooms are tender, about 7 minutes. Reduce heat to medium-low. Sprinkle vegetables with flour; sauté 2 minutes. Gradually whisk in reduced broth. Add mixed vegetables. Simmer until broth thickens, stirring occasionally, about 5 minutes. Remove from heat. Stir chicken and cream into sauce; season with salt and pepper (Can be made 1 day ahead. Cool slightly Cover and refrigerate. Rewarm before continuing.) Position rack in top third of oven; preheat to 450F. Divide chicken mixture among six 1 3/4-cup individual casserole dishes or soufflé dishes. Place 1 unbaked 3-inch square of biscuit dough over each. Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes. Let stand 5 minutes before serving. Dilled Buttermilk Biscuits: 3/4 cup chilled buttermilk 1 large egg 3 tablespoons minced fresh dill 2 1/2 cups unbleached all purpose flour 4 teaspoons baking powder 2 teaspoons sugar 1/4 teaspoon salt 1/2 cup solid vegetable shortening, chilled, cut into small pieces 7 tablespoons unsalted butter, chilled, cut into small pieces Preheat oven to 400F. Whisk buttermilk, egg and dill in small bowl to blend. Whisk flour and next 3 ingredients in large bowl to blend. Add shortening and butter to dry ingredients; cut in with fork until mixture resembles coarse meal. Add buttermilk mixture and stir just until moist dough forms. Using floured hands, gently knead dough on well-floured work surface until dough just holds together Pat out dough to 9x6-inch rectangle ( about 3/4 inch thick). Cut dough into six 3-inch squares. Transfer squares to ungreased baking sheet, spacing 2 1/2 inches apart. (Can be prepared 8 hours ahead. Cover and refrigerate.) Bake biscuits until puffed and golden brown, about 12 minutes. Description: "There’s nothing more comforting than this version of chicken pot pie." Cuisine: "Bon Appetit" - - - - - - - - - - - - - - - - - - - Per serving: 785 Calories (kcal); 84g Total Fat; (94% calories from fat); 3g Protein; 9g Carbohydrate; 234mg Cholesterol; 813mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates NOTES : MC formatted Each individual serving is topped with a Pennsylvania Dutch-style buttermilk biscuit. Pour a dry white wine like Sauvignon Blanc. Back to Picture

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