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Chicken and Rice Pot Pie

2 tablespoons butter
1 large onion -- chopped
2 cloves garlic -- minced
3/4 teaspoon dried thyme
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/3 cup flour
2 14.5 oz cans chicken broth
1 pound frozen mixed vegetables
3 cups cooked rice
2 cups chopped cooked chicken breast
1/2 cup chopped fresh parsley
1 1/2 cups buttermilk baking mix
3/4 cup buttermilk
1/2 cup finely chopped green onions


Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage and pepper. Cook and stir 3 to 5 minutes 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 2-1/2-quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.)


Combine baking mix, buttermilk and 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 6-1/2-inch rounds. (Or roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters.) Top casserole with biscuits, spacing evenly. Bake in 425-degree oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.





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