Vermont Chicken Pie
Source of Recipe
30 Minute Meals with Rachael Ray
List of Ingredients
1 quart chicken stock
1 1/2 pounds chicken tenders
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
1 medium onion, chopped
2 medium carrots, peeled, diced
2 celery ribs, diced
6 whole white mushrooms, quartered
1 bay leaf
1 teaspoon dried thyme
Salt to taste
Freshly-ground black pepper, to taste
2 tablespoons all-purpose flour
1/4 cup chopped flat-leaf parsley, about 1 handful
1 cup frozen peas
1 package refrigerated biscuits in tube
Recipe
Preheat oven to 400 degrees.
Reserve 2 cups of stock for vegetables. Cut tenders into thirds. Bring
remaining stock to a boil in skillet, add chicken, cover and reduce heat
to simmer. Poach chicken 6 to 8 minutes.
While chicken cooks, in a second large skillet over medium to
medium-high heat, add oil and butter. To melted butter, add onion,
carrots, celery, and mushrooms, adding veggies to the pan as you chop
them. Add bay leaf and season veggies with thyme, salt and pepper.
Saute 10 minutes, stirring frequently. Add flour and cook another
minute. Whisk in reserved 2 cups of stock forming a sauce around
veggies. Stir in cooked chicken pieces, parsley and peas.
Transfer the mixture to a large casserole, oval or rectangular. Open the
biscuits and arrange them, edges touching, in a layer across the top of
the casserole.
Bake 8 to 10 minutes until biscuits are golden brown, then serve.
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