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Chicken and Vegetable Pot Pies With Dilled Biscuit Topping

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by Your Host Art Guyer

Chicken and Vegetable Pot Pies With Dilled Biscuit Topping

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* 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.

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