Chicken And Vegetable Pot Pies With Dilled Biscuit Topping

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Nutrition per serving    (USDA % daily values)


really, really delicious. everyone who ate one said they were the best chicken pot pies they ever had.
amy katherine   •  25 Mar   •  Report
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Ingredients for 6 servings

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)

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