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Chicken & Vegetable Pot Pies With Dilled Biscuit Topping

Make Chicken & Vegetable Pot Pies With Dilled Biscuit Topping at home with Chicken Quartered Giblets Reserved, Canned Low Salt Chicken Broth, Bay Leaf, Butter, and Red Bell Pepper Finely Chopped. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1
• 6 cup
• 1
• 5
• 3/4 cup
• 1/2 cup
• 3/4 tsp
• 8 oz
• 5 tbsp
• 1 3/4 cup
• 1/2 cup

Method (preview)

1. 1

   Combine chicken, giblets, broth and bay leaf in large pot.

2. 2

   Cover partially; simmer until chicken is just cooked through, rearranging chicken occasionally, about 25 minutes.

3. 3

   Transfer chicken to large bowl.

4. 4

   Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes.

5. 5

   Strain broth; discard solids.

6. 6

   Remove skin and bones from chicken pieces.

7. 7

   Tear meat into bite-size pieces; transfer to bowl.

8. 8

   Melt butter in heavy medium saucepan over medium heat.

9. 9

   Add bell pepper, onion and thyme.

10. 10

    Saut� until onion is tender about 5 minutes.

11. 11

    Add mushrooms.

12. 12

    Cook until mushrooms are tender, about 7 minutes.

13. 13

    Reduce heat to medium-low.

14. 14

    Sprinkle vegetables with flour; saut� 2 minutes.

15. 15

    Gradually whisk in reduced broth.

16. 16

    Add mixed vegetables.

17. 17

    Simmer until broth thickens, stirring occasionally, about 5 minutes.

18. 18

    Remove from heat.

19. 19

    Stir chicken and cream into sauce; season with salt and pepper (Can be made 1 day ahead.

20. 20

    Cool slightly Cover and refrigerate.

21. 21

    Position rack in top third of oven; preheat to 450F.

22. 22

    Divide chicken mixture among six 1 3/4-cup individual casserole dishes or souffl� dishes.

23. 23

    Place 1 unbaked 3-inch square of biscuit dough over each.

24. 24

    Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes.

25. 25

    Let stand 5 minutes before serving.

26. 26

    7 tablespoons unsalted butter, chilled, cut into small pieces

27. 27

    Preheat oven to 400F.

28. 28

    Whisk buttermilk, egg and dill in small bowl to blend.

29. 29

    Whisk flour and next 3 ingredients in large bowl to blend.

30. 30

    Add shortening and butter to dry ingredients; cut in with fork until mixture resembles coarse meal.

31. 31

    Add buttermilk mixture and stir just until moist dough forms.

32. 32

    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).

33. 33

    Cut dough into six 3-inch squares.

34. 34

    Transfer squares to ungreased baking sheet, spacing 2 1/2 inches apart. (Can be prepared 8 hours ahead.

35. 35

    Cover and refrigerate.)

36. 36

    Bake biscuits until puffed and golden brown, about 12 minutes.

37. 37

    "There's nothing more comforting than this version of chicken pot pie."

38. 38

    Each individual serving is topped with a Pennsylvania Dutch-style buttermilk biscuit. Pour a dry white wine like Sauvignon Blanc.