Chicken and Vegetable Pot Pies with Dilled Biscuit

Name: Chicken and Vegetable Pot Pies with Dilled Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Combine chicken, giblets, broth and bay leaf in large pot.
2
Cover partially; simmer until chicken is just cooked through, rearranging chicken occasionally, about 25 minutes.
3
Transfer chicken to large bowl.
4
Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes.
5
Strain broth; discard solids.
6
Remove skin and bones from chicken pieces.
7
Tear meat into bite-size pieces; transfer to bowl.
8
Melt butter in heavy medium saucepan over medium heat.
9
Add bell pepper, onion and thyme.
10
Saute until onion is tender, about 5 minutes.
11
Add mushrooms.
12
Cook until mushrooms are tender, about 7 minutes.
13
Reduce heat to medium-low.
14
Sprinkle vegetables with flour; saut) 2 minutes.
15
Gradually whisk in reduced broth.
16
Add mixed vegetables.
17
Simmer until broth thickens, stirring occasionally, about 5 minutes.
18
Remove from heat.
19
Stir chicken and cream into sauce; season with salt and pepper.
20
(Can be made 1 day ahead.
21
Cool slightly.
22
Cover and refrigerate.
23
Rewarm before continuing.)
24
Position rack in top third of oven; preheat to 450F.
25
Divide chicken mixture among six 1 3/4-cup individual casserole dishes or souffle dishes.
26
Place 1 unbaked 3-inch square of biscuit dough over each.
27
Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes.
28
Let stand 5 minutes before serving.

937

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 4 1/2- to 5-pound chicken, quartered, giblets reserved, 6 cups canned low-salt chicken broth, 1 bay leaf, 5 tablespoons butter, and more.

Yes, Chicken and Vegetable Pot Pies with Dilled Biscuit Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken and Vegetable Pot Pies with Dilled Biscuit Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions