Supreme Rice

Chicken Pot Pie

Serves: 6


  • 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 (14.5 ounce) cans chicken broth
  • 1 (16-ounce) package mixed frozen vegetables
  • 3 cups cooked rice
  • 2 cups cooked chicken, chopped
  • 1/2 cup fresh parsley, chopped 1 1/2 cups baking mix**
  • 3/4 cup buttermilk**
  • 1/2 cup green onions, finely chopped


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 2.5 quart casserole. 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 6-1/2-inch rounds. Or roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters. Or 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. Note: 1 can of store-bought biscuits can be used in place of homemade; top with green onions. May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.

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