Chicken And Vegetable Pot Pies With Dilled Biscuit Topping

3 faves
More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
748
FAT
152%
CHOL
80%
SOD
61%

Comments

really, really delicious. everyone who ate one said they were the best chicken pot pies they ever had.
amy katherine   •  25 Mar   •  Report
Add a comment

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)

You might also like

Dill Chicken Pot Pie Galette
White On Rice Couple
Chicken & Asparagus Pot Pie With Herbed Potato...
Cheeky Kitchen
Chicken Pot Pie Dumplings
Parade Magazine
Rachel's Ultimate Chicken Pot Pie
Coconut & Lime
Chicken Pot Pie
My Recipes
Chicken Pot Pie
County Lines Magazine
Family Sized Chicken Pot Pie
Food.com
Cheddar Chicken Pot Pie
Foodista.com
Chicken Pot Pie With Cream Cheese And Chive Bis...
Joy The Baker
Chicken Pot Pie With Corn-Bread Crust
Cristina Ferrare