Chicken Pot Pie

Chicken Pot Pie

Ingredients

2 tablespoons butter

1 large onion, chopped

2 cloves garlic, minced

3/4 teaspoon dried thyme leaves

1/2 teaspoon sage

1/4 teaspoon ground black pepper

1/3 cup flour

2 (14
 -ounce) cans chicken broth

1 (16-ounce) package mixed frozen vegetables

3 cups cooked rice

2 cups cooked chopped chicken

1/2 cup chopped fresh parsley

1 1/2 cups baking mix*

3/4 cup buttermilk*

1/2 cup finely chopped green onions

Method

Filling: Heat butter in 3- to 4-quart stockpot over mediumhigh

heat until hot. Add onion, garlic, thyme, sage and pepper.

Cook and stir 3 to 5 minutes, or until onion is tender.Add flour,

cook and stir 1 to 2 minutes.Whisk in broth; cook, whisking 4 to

6 minutes, or until sauce boils and thickens. Stir in vegetables;

cook 5 to 7 minutes, or until vegetables are tender. Stir in rice,

chicken and parsley; cook, stirring 2 to 3 minutes more. Place in

2 -quart casserole. (May be prepared 1 day ahead. Cover and

refrigerate. Bring to room temperature before baking.)

Biscuits: Combine baking mix, buttermilk and green onions in medium bowl. Gently stir, just until dough comes together. Form dough into 9-inch

long log on lightly floured surface; cut crosswise into 6 -inch rounds. (Or roll out dough on lightly floured surface to -inch thickness and cut

with cookie cutters.) Top casserole with biscuits, spacing evenly. Bake at 425 degrees for 20 minutes, or until filling is bubbly and biscuits are golden

brown. Serve immediately.